Bread-the product

Technology of Breadmaking

Volumn , Issue , 2007, Pages 1-19

  Cauvain, Stanley P ^a  

^a BakeTran   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892233124     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_1     Document Type: Chapter

References (27)

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3. Amerine, M. A., Pangborn, R. M. and Roessler, E. B. (1965) Principles of Sensory Evaluation of Food, Academic Press, London.
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9. Cauvain, S. P., Chamberlain, N., Collins, T. H. and Davies, J. A. (1983) The distribution of dietary fibre and baking quality among mill fractions of CBP flour. FMBRA Report No. 105, July, CCFRA, Chipping Campden, UK.
10. Collins, T. H. (1978) The French baguette and pain Parisien. FMBRA Bulletin No. 3, June, 107-16.
11. Cornford, S. J. (1969) Volume and crumb firmness measurements in bread and cake. FMBRA Report No. 25, May, CCFRA, Chipping Campden, UK.
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19. Rosell, C. M. (2003) The nutritional enhancement of wheat flour, in Bread Making; Improving Quality (ed. S. P. Cauvain), Woodhead Publishing Ltd., Cambridge, pp 253-70.
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27. Zohary, D. (1969) The progenitors of wheat and barley in relation to domestication and agricultural dispersion on the Old World, in The Domestication and Exploitation of Plants and Animals (eds P. J. Ucko and G. W. Dimbleby), Duckworth, London, pp. 47-66.