The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough

Food Science and Technology Research

Volumn 7, Issue 2, 2001, Pages 135-140

  Yamauchi, Hiroaki ^a   Nishio, Zenta ^a   Takata, Kanenori ^a   Oda, Yuji ^a   Yamaki, Kazufumi ^b   Ishida, Nanako ^c   Miura, Hideho ^c  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b Hokkaido Food Processing Research Center   (Japan)

^c OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

Author keywords

Bread making quality; Extra strong flour; Frozen dough; Specific loaf volume

Indexed keywords

EID: 0346348043     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.135     Document Type: Article

References (25)

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