Effect of formula and process variations on Turkish francala bread production

Cereal Foods World

Volumn 41, Issue 9, 1996, Pages 741-744

  Dogan, I S ^a   Ponte Jr , J G ^b   Walker, C E ^b  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Fermentation; Francala; Hearth bread; Sensory attributes

Indexed keywords

EID: 0030524759     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Anonymous. Wheat flour standards, TS 4500. The Institute of Turkish Standards, Ankara,Turkey, 1985.
2. Calvel, R. Principles and techniques of quality French bread. Department of Grain Science and Industry Workshop Series. Kansas State University, Manhattan, KS, 1987.
3. Ingelin, M., Dogan, I., Ponte, Jr., J. G., and Jones, B. Objective measurement of bakery mix times. National Manufacturing Division, TMCO, Lincoln, NE. National Notes II(1):7, 1994.
4. Setser, C. S. Descriptive methods: Knowing your product's profile. Cereal Foods World 39:815, 1994.
5. Kilborn, R. H., and Preston, K. R. A modified extensigraph procedure for measuring the stretching properties of fermenting dough. Cereal Chem. 59:381, 1982.
6. SAS. SAS User's Guide to Statistical Analysis. SAS Institute, Inc., Cary, NC, 1989.
7. McNicholl, C. Fine breads of the past and present. In: Proceedings of The American Society of Bakery Engineers. ASBE, Chicago, IL, 1967.
8. Pyler, E. J. Baking Science and Technology, 3rd ed. Sosland Publishing, Kansas City, MO, 1988.