Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours

Trends in Food Science and Technology

Volumn 24, Issue 1, 2012, Pages 13-18

  Stojceska, Valentina ^a   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BAKING INDUSTRY; BREAD DOUGH; COEFFICIENT OF CORRELATION; CORRELATION COEFFICIENT; DYNAMIC RHEOLOGICAL PROPERTIES; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; STANDARD ERRORS; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

FORECASTING;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 84857994310     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.09.005     Document Type: Review

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