Correlation between milling and baking parameters of wheat varieties

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 439-444

  Hruskova M ^a   Svec I ^a   Jirsa, O ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Correlation; Dough rheology; Milling and baking parameters; Wheat flour

Indexed keywords

ABSORPTION; CORRELATION METHODS; PARAMETER ESTIMATION; RHEOLOGY;

DOUGH RHEOLOGY; MILLING AND BAKING PARAMETERS; WHEAT FLOUR;

FOOD PRODUCTS;

SEMOLINA; TRITICUM AESTIVUM;

EID: 33745456906     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.011     Document Type: Article

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