A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

Journal of Cereal Science

Volumn 66, Issue , 2015, Pages 59-65

  Guzmán, Carlos ^a   Posadas Romano, Gabriel ^a   Hernández Espinosa, Nayeli ^a   Morales Dorantes, Anayeli ^a   Peña, Roberto Javier ^a  

^a INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

Alveograph; Bread making; Mixograph; Water absorption

Indexed keywords

EID: 84950255475     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.10.009     Document Type: Article

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