Relationship of bread quality to kernel, flour, and dough properties

Cereal Chemistry

Volumn 85, Issue 1, 2008, Pages 82-91

  Dowell, F E ^a   Maghirang, E B ^a   Pierce, R O ^b   Lookhart, G L ^c   Bean, S R ^a   Xie, F ^c   Caley, M S ^a   Wilson, J D ^a   Seabourn, B W ^a   Ram, M S ^a   Park, S H ^a   Chung, O K ^a  

^a GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^b USDA Grain Inspection Packers and Stockyards Administration GIPSA   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MOISTURE; MOISTURE DETERMINATION; PROTEINS; SCREENING;

BREAD QUALITY; DOUGH PROPERTIES; DOUGH QUALITY; FLOUR QUALITY; GRAIN QUALITY; MIXOGRAPH; PROTEIN CONTENTS; QUALITY ATTRIBUTES; QUALITY CHARACTERISTIC; SINGLE KERNEL;

WATER ABSORPTION;

EID: 38549179329     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-1-0082     Document Type: Article

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