Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough
- 15 May 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (3) , 421-425
- https://doi.org/10.1094/cchem.1999.76.3.421
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat DoughsJournal of Food Science, 1996
- Investigations into the properties of emulsifiers in yeast-leavened dough by means of infrared spectroscopyZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- Effects of individual oxidants on oven rise and bread properties of Canadian short process breadJournal of Cereal Science, 1992