Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
- 1 March 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (2) , 299-303
- https://doi.org/10.1111/j.1365-2621.1996.tb14180.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Production of bread using sodium stearoyl lactylate as a replacement for shorteningFood Research International, 1992
- Effects of glyceryl monostearate and α‐amylase supplements on rheological and breadmaking properties of medium protein wheat flourJournal of the Science of Food and Agriculture, 1990
- Staling of white pan bread: Fundamental causes∗C R C Critical Reviews in Food Science and Nutrition, 1981