Influence of wheat milling on low-hydration bread quality developed by sheeting rolls

Food Science and Technology International

Volumn 17, Issue 3, 2011, Pages 257-265

  Gomez M ^a   Ruiz Paris E ^a   Oliete, B ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

bread; color; flour; milling; sensory evaluation; sheeting rolls; texture

Indexed keywords

ASH CONTENTS; BREAD; BREAD QUALITY; FLOUR; OUTER LAYER; SENSORY EVALUATION; WHEAT MILLING;

FOOD PRODUCTS; HYDRATION; TEXTURES; WATER QUALITY;

MILLING (MACHINING);

TRITICUM AESTIVUM;

WATER;

ARTICLE; BREAD; FLOUR; FOOD HANDLING; STANDARD; WHEAT;

BREAD; FLOUR; FOOD HANDLING; TRITICUM; WATER;

EID: 79959674565     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382344     Document Type: Article

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