Improvement of brown bread quality by prehydration treatment and cultivar selection of bran

Cereal Chemistry

Volumn 75, Issue 4, 1998, Pages 536-540

  Nelles, Elizabeth M ^a   Randall, Philip G ^b   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b South African Wheat Board   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; WATER ABSORPTION;

% REDUCTIONS; ADVERSE EFFECT; BREAD DOUGH; BREAD QUALITY; CULTIVAR SELECTION; FIBRE-RICH; LIPOXYGENASES; PRE-TREATMENTS; TREATMENT SELECTION; WET OXIDATION;

HYDRATION;

EID: 0031851681     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.4.536     Document Type: Article

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