Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 884-890

  Sawa, K ^a   Inoue, S ^b   Lysenko, E ^c   Edwards, N M ^c   Preston, K R ^c  

^a ADEKA CORPORATION   (Japan)

^b Yamazaki Baking Co Ltd   (Japan)

^c GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Baking; Monoglycerides; Physical dough properties; Staling; Wheat flour

Indexed keywords

EID: 62249212728     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.010     Document Type: Article

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