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Cereal Chemistry
Volumn 75, Issue 6, 1998, Pages 830-835
Baking performance of durum and soft wheat flour in a sponge-dough breadmaking procedure
Author keywords

[No Author keywords available]
Indexed keywords

BALL MILLING; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; MOISTURE DETERMINATION; WATER ABSORPTION;
EID: 0032465309     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.6.830     Document Type: Article
Times cited : (24)
References (7)
  • 1
    • 0003497429 scopus 로고
    • Method 08-01, approved April 1961, revised October 1981 and October 1986; Method 10-10B, approved November 1995; Method 10-11, approved November 1995; Method 44-15A, approved October 1975, revised October 1981 and October 1994; Method 46-30, approved November 1995; Method 54-21, approved November 1995; Method 74-09, approved November 1995, reviewed October 1996; Method 76-31, approved January 1995. The Association: St. Paul, MN.
    • American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 08-01, approved April 1961, revised October 1981 and October 1986; Method 10-10B, approved November 1995; Method 10-11, approved November 1995; Method 44-15A, approved October 1975, revised October 1981 and October 1994; Method 46-30, approved November 1995; Method 54-21, approved November 1995; Method 74-09, approved November 1995, reviewed October 1996; Method 76-31, approved January 1995. The Association: St. Paul, MN.
    • (1995) Approved Methods of the AACC, 9th Ed.
  • 2
    • 0009353210 scopus 로고
    • Bread making quality of durum wheat genotypes with some novel glutenin subunit compositions
    • Boggini, G. G., Tusa, P., and Pogna, N. E. 1995. Bread making quality of durum wheat genotypes with some novel glutenin subunit compositions. J. Cereal Sci. 22:105-113.
    • (1995) J. Cereal Sci. , vol.22 , pp. 105-113
    • Boggini, G.G.1    Tusa, P.2    Pogna, N.E.3
  • 3
    • 0001890494 scopus 로고
    • Characterization and utilization of durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flour and durum wheat flours
    • Boyacioglu, M. H., and D'Appolonia, B. L. 1994a. Characterization and utilization of durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flour and durum wheat flours. Cereal Chem. 71:21-28.
    • (1994) Cereal Chem. , vol.71 , pp. 21-28
    • Boyacioglu, M.H.1    D'Appolonia, B.L.2
  • 4
    • 0001890495 scopus 로고
    • Characterization and utilization of durum wheat for breadmaking. II. Study of flour blends and various additives
    • Boyacioglu, M. H., and D'Appolonia, B. L. 1994b. Characterization and utilization of durum wheat for breadmaking. II. Study of flour blends and various additives. Cereal Chem. 71:28-34.
    • (1994) Cereal Chem. , vol.71 , pp. 28-34
    • Boyacioglu, M.H.1    D'Appolonia, B.L.2
  • 5
    • 0010207962 scopus 로고
    • Characterization and utilization of durum wheat for breadmaking. III. Staling properties of bread baked from bread wheat flours and durum wheat flours
    • Boyacioglu, M. H., and D'Appolonia, B. L. 1994c. Characterization and utilization of durum wheat for breadmaking. III. Staling properties of bread baked from bread wheat flours and durum wheat flours. Cereal Chem. 71:34-41.
    • (1994) Cereal Chem. , vol.71 , pp. 34-41
    • Boyacioglu, M.H.1    D'Appolonia, B.L.2
  • 7
    • 0028894328 scopus 로고
    • Breadbaking potential of durum wheat lines expressing both X- And Y-type subunits at the Glu-A1 locus
    • Ciaffi, M., Lafiandra, D., Turchetta, T., Raveglia, S., Bariana, H., Gupta, R., and MacRitchie, F. 1995. Breadbaking potential of durum wheat lines expressing both X- and Y-type subunits at the Glu-A1 locus. Cereal Chem. 72:465-469.
    • (1995) Cereal Chem. , vol.72 , pp. 465-469
    • Ciaffi, M.1    Lafiandra, D.2    Turchetta, T.3    Raveglia, S.4    Bariana, H.5    Gupta, R.6    MacRitchie, F.7

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.