Overview of flour testing

Cereal Foods World

Volumn 48, Issue 5, 2003, Pages 252-256

  Atwell, William A ^a  

^a CARGILL INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLOUR TESTING;

BAKERIES; ENZYMES; MIXING; WATER;

FOOD PRODUCTS;

EID: 0141541685     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (9)

1. Bloksma, A. H., and Bushuk, W. Rheology and chemistry of dough. Pages 131-217 in: Wheat: Chemistry and Technology, 3rd ed. Vol. 2. Y. Pomeranz, ed. American Association of Cereal Chemists, St. Paul, MN, 1988.
2. Hoseney, R. C. Yeast-leavened products. Pages 229-273 in: Principles of Cereal Science and Technology, 2nd ed. American Association of Cereal Chemists, St. Paul, MN, 1994.
3. Hoseney, R. C., and Finney, P. L. Mixing: A contrary view. Baker's Dig. 48:22, 1974.
4. Kruger, J. E., Lineback, D., and Stauffer, C. E., eds. Enzymes and Their Role in Cereal Technology. American Association of Cereal Chemists, St. Paul, MN, 1987.
5. Preston, K. R., and Hoseney, R. C. Applications of the extensigraph. Pages 13-19 in: The Extensigraph Handbook. V. F. Rasper and K. R. Preston, eds. American Association of Cereal Chemists, St. Paul, MN, 1991.
6. Preston, K. R., and Kilborn, R. H. Dough rheology and the farinograph. Pages 38-42 in: The Farinograph Handbook, 3rd ed. B. L. D'Appolonia and W. H. Kunerth, eds. American Association of Cereal Chemists, St. Paul, MN, 1984.
7. Thomas, D. J., and Atwell, W. A. Starches. American Association of Cereal Chemists, St. Paul, MN, 1999.
8. Tipples, K. H. Uses and applications. Pages 12-24 in: The Amylograph Handbook, 2nd ed. W. C. Shuey and K. H. Tipples, eds. American Association of Cereal Chemists, St. Paul, MN, 1982.
9. Zhou, M., Robards, K., Glennie-Homes, M., and Helliwell, S. Structure and pasting properties of oat starch. Cereal Chem. 75:273, 1998.