Baking around the world

Technology of Breadmaking

Volumn , Issue , 2007, Pages 223-243

  Gould, John T ^a  

^a NONE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; BREADMAKING;

AUSTRALASIA; CUSTOMER EXPECTATION; DIFFERENT EQUIPMENT; HISTORICAL DEVELOPMENT; NORTH AMERICAN;

FOOD PRODUCTS;

EID: 56349109654     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_8     Document Type: Chapter

References (17)

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2. Bailey, A. (1975) Blessings of Bread, Paddington Press Ltd., London.
3. Cauvain, S. P. (2003) Bread Making: Improving Quality, Woodhead Publishing Ltd., Cambridge, UK.
4. Cauvain, S. P. and Young, L. S. (2006) The Chorleywood Bread Process, Woodhead Publishing Ltd., Cambridge, UK.
5. Doerry, W. P. (1995) Breadmaking Technology, American Institute of Baking, Manhattan, Kansas, USA, p. 175.
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7. Inoue, Y. (1995) Bake pita bread from a standard MDD dough and at normal temperature. Bakers' Bulletin, New Zealand Institute for Crop & Food Research, Christchurch, New Zealand.
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10. Lasztity, R. (1995) Wheat usage in Eastern Europe, in Wheat End Uses Around the World (eds H. Faridi and J. M. Faubion), American Association of Cereal Chemists, St Paul, Minnesota, USA, pp. 127-47.
11. Mitchell, T. A. (1982) The new MDD baking test. NZ Wheat Review, 15, 1980-82, 73-4.
12. Nagao, S. (1995) Wheat usage in East Asia, in Wheat End Uses Around the World (eds H. Faridi and J. M. Faubion), American Association of Cereal Chemists, St Paul, Minnesota, USA, p. 170.
13. Qarooni, J. (1995) Wheat usage in the Middle East and North Africa, in Wheat End Uses Around the World (eds H. Faridi and J. M. Faubion), American Association of Cereal Chemists, St Paul, Minnesota, USA, p. 226.
14. Quail, K. J. (1966) Arabic Bread Production, American Association of Cereal Chemists, St Paul, Minnesota, USA.
15. Salvaara, H. O. M. and Fjell, K. M. (1995) Wheat usage in northern Europe, in Wheat End Uses Around the World (eds H. Faridi and J. M. Faubion), American Association of Cereal Chemists, St Paul, Minnesota, USA, p. 158.
16. Seibel, W. (1994) Recent research progress in breadmaking technology, in Wheat Production Properties and Quality (eds. W. Busheck and V. F. Rasper), Blackie Academic and Professional, Glasgow, p. 67.
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