Role of Lipids in Baking
- 1 January 1983
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatmentInternational Journal of Food Science & Technology, 1981
- LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKINGJournal of Food Science, 1980
- Differences in baking quality between wheat floursInternational Journal of Food Science & Technology, 1978
- Flour lipids and their effects in bakingJournal of the Science of Food and Agriculture, 1977
- Release of carbon dioxide from dough during bakingJournal of the Science of Food and Agriculture, 1976
- Simple method for isolation of crude mono- and digalactosyl diglycerides from wheat flourBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1969
- Relation Between Chemical Composition and Bread-Making Potentialities of Wheat FlourPublished by Elsevier ,1968
- The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking qualityJournal of the Science of Food and Agriculture, 1966
- Studies on the lipids of flour. III Lipid binding in breadmakingJournal of the Science of Food and Agriculture, 1966
- The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking qualityJournal of the Science of Food and Agriculture, 1964