Hearth bread characteristics: Effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

Cereal Chemistry

Volumn 82, Issue 3, 2005, Pages 290-301

  Aamodt, Anette ^a,b,c   Magnus, Ellen Merethe ^b   Færgestad, Ellen Mosleth ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

ACID ESTER; BAKING PROCESS; DIACETYL; FLOUR BLENDS; FORM RATIO; MONOGLYCERIDES; PROTEIN COMPOSITION; PROTEIN CONTENTS; PROTEIN QUALITY; TARTARIC ACIDS;

PROTEINS;

EID: 19044367560     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0290     Document Type: Article

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