Other cereals in breadmaking

Technology of Breadmaking

Volumn , Issue , 2007, Pages 371-388

  Cauvain, Stanley P ^a  

^a BakeTran   (United Kingdom)

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[No Author keywords available]

Indexed keywords

EID: 84892317897     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_13     Document Type: Chapter

References (21)

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3. Cauvain, S. P. and Cyster, J. (1996) Sponge cake technology, CCFRA Review No. 2, January, CCFRA, Chipping Campden, UK.
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8. Kent, N. L and Evers, A. D. (1994) Kent's Technology of Cereals, Elsevier Science Ltd, Oxford, UK.
9. Lorenz, K. (1972) Food uses of Triticale. Hybrids of wheat and rye can be used in bread, rolls and noodles. Food Technology, 26, 66-74.
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15. Rozsa, T. A. (1976) Rye Milling, in Rye: Production, Chemistry and Technology (ed. W. Bushuk), American Association of Cereal Chemists, St Paul, Minnesota, USA, pp. 111-26.
16. Satin, M. (1988) Bread without wheat. New Scientist, 28 April, 56-9.
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18. Taylor, J. R. N., Hugo, L. F. and Yetnerberk, S. (2005) Development in sorghum baking, in Using Cereal Science and Technology for the Benefit of Consumers (eds S. P. Cauvain, S. E. Salmon and L. S. Young), Woodhead Publishing Ltd, Cambridge, pp. 51-6.
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