Role of flour fractions in breadmaking quality of frozen dough

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 663-667

  Lu, W ^a,b   Grant, L A ^c  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b Byrnes and Kiefer Co   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

BREADMAKING QUALITY; DOUGH QUALITY; FROZEN DOUGHS; FUNCTIONAL PROPERTIES; GLUTENIN; MIXING PROPERTY; PRIMARY OBJECTIVE; SPRING WHEAT; WATER SOLUBLE FRACTION; WHEAT FLOURS;

STARCH;

ARTICLE; COOKING; CULTIVAR; FLOUR; FOOD ANALYSIS; FOOD FREEZING; FRACTIONATION;

TRITICUM AESTIVUM;

EID: 0032850686     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.663     Document Type: Article

References (17)

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