Effect of the addition of extruded wheat flours on dough rheology and bread quality

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 424-429

  Martínez, Mario ^a   Oliete, Bonastre ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bread yield; Hydrothermal treatment; Rheology; Wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 84877129724     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.01.007     Document Type: Article

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