Rapid methods to predict soft-wheat dough quality for specific food products

Cereal Chemistry

Volumn 84, Issue 5, 2007, Pages 522-526

  Uthayakumaran, S ^a,b   Barker, N ^c   Batey, I L ^a,b   Dines, J ^b,d   Miskelly, D ^b   Wrigley, C W ^a,b  

^a CSIRO   (Australia)

^b University of Melbourne   (Australia)

^c GrainCorp   (Australia)

^d Allied Mills Ltd   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; SCREENING; SPECIFICATIONS;

DOUGH PROPERTIES; DOUGH QUALITY; FOOD MANUFACTURERS; GLUTENIN; GRAIN PROTEIN CONTENTS; RAPID METHOD; STORAGE CELLS; SWELLING INDEX; TESTING SYSTEMS; WHEAT DOUGH;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 35348941402     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-5-0522     Document Type: Article

References (16)

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