Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 774-783

  Różyło, Renata ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Bread; Dough mixing; Straight dough; Weak flour

Indexed keywords

DENSITY (SPECIFIC GRAVITY); FOOD PRODUCTS; HARDNESS; PHYSICAL PROPERTIES;

BREAD; DOUGH MIXING; HETEROGENEITY INDEX; PROCESS EFFECTIVENESS; PROCESS MODIFICATIONS; REGRESSION EQUATION; STRAIGHT DOUGH; WEAK FLOUR;

MIXING;

TRITICUM AESTIVUM;

EID: 84895056707     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1100-1     Document Type: Article

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