Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

Journal of Cereal Science

Volumn 60, Issue 3, 2014, Pages 520-525

  Bae, Woosung ^a   Lee, Bon ^b   Hou, Gary G ^b   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Wheat Marketing Center   (United States)

Author keywords

Bake off technology; Bread making; Frozen dough; Whole grain wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 84922277425     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.08.006     Document Type: Article

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