Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction

International Journal of Food Science and Technology

Volumn 39, Issue 1, 2004, Pages 11-20

  Konopka, Iwona ^a   Fornal, Łucja ^a   Abramczyk, Danuta ^b   Rothkaehl, Jadwiga ^b   Rotkiewicz, Daniela ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b Ctrl Lab Grain Proc Technol/S   (Poland)

Author keywords

Alveograph; Dough rheology; Extrusion chamber; Stepwise regression; Water absorption

Indexed keywords

ALVEOGRAPHY; DOUGH RHEOLOGY; HYDRATATION; STEPWISE REGRESSION; WHEATS;

CORRELATION METHODS; CROPS; HYDRATION; PROTEINS; QUALITY ASSURANCE; REGRESSION ANALYSIS; RHEOLOGY; STATISTICAL TESTS; VISCOSITY; WATER ABSORPTION;

FOOD PRODUCTS;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. POLONICUM;

EID: 0742287423     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00741.x     Document Type: Article

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