A finer screening of wheat cultivars based on comparison of the baking potential of whole-grain flour and white flour

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1137-1148

  Gélinas, Pierre ^a   Mckinnon, Carole ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Bread; Gluten; Screening; Wheat cultivars; Whole wheat flour; Whole grain

Indexed keywords

BREAD; GLUTEN; WHEAT CULTIVARS; WHEAT FLOURS; WHOLE-GRAIN;

CULTIVATION; FERMENTATION; FOOD PRODUCTS;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 80051469952     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02600.x     Document Type: Article

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