The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour

Food Science and Technology Research

Volumn 7, Issue 2, 2001, Pages 120-125

  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

Blended flour; Bread making quality; Domestic flour; Extra strong flour

Indexed keywords

CAMELLIA;

EID: 0348238663     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.120     Document Type: Article

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