Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure
- 1 September 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 10 (2) , 81-91
- https://doi.org/10.1016/s0733-5210(89)80037-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIERJournal of Food Science, 1977
- Release of carbon dioxide from dough during bakingJournal of the Science of Food and Agriculture, 1976
- The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough IV— The separate contributions of gluten and starchProceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 1937