Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

2016 ◽  
Vol 213 ◽  
pp. 157-162 ◽  
Author(s):  
Eun Young Park ◽  
Sung-Bum Jang ◽  
Seung-Taik Lim
Keyword(s):  
Frozen Dough ◽  
Baking Quality

Effect of Preripe Harvest and Artificial Drying on the Milling and Baking Quality of Soft Red Winter Wheat 1

Crop Science ◽  
1982 ◽  
Vol 22 (4) ◽  
pp. 871-876 ◽  
Author(s):  
Allen W. Kirlies ◽  
Thomas L. Housley ◽  
Abdallah M. Emam ◽  
Fred L. Patterson ◽  
Martin R. Okos
Keyword(s):  
Winter Wheat ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

2003 ◽  
Vol 80 (6) ◽  
pp. 773-780 ◽  
Author(s):  
R. Sharadanant ◽  
K. Khan
Keyword(s):  
Frozen Dough

Milling and Baking Quality of Low Phytic Acid Wheat

Crop Science ◽  
2006 ◽  
Vol 46 (6) ◽  
pp. 2403-2408 ◽  
Author(s):  
M. J. Guttieri ◽  
K. M. Peterson ◽  
E. J. Souza
Keyword(s):  
Phytic Acid ◽  
Low Phytic Acid ◽  
Baking Quality

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

2015 ◽  
Vol 92 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Tsogtbayar Baasandorj ◽  
Jae-Bom Ohm ◽  
Frank Manthey ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Kernel Size ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Milling Yield

Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread

2007 ◽  
pp. 484-487
Author(s):  
A. K. Uhlen ◽  
E. M. Magnus ◽  
E. M. Færgestad ◽  
S. Sahlstrøm ◽  
K. Ringlund
Keyword(s):  
Grain Filling ◽  
Baking Quality

Effect of 1BL.1RS on Milling and Baking Quality of Soft Red Winter Wheat

Crop Science ◽  
1996 ◽  
Vol 36 (4) ◽  
pp. 848-851 ◽  
Author(s):  
A. L. McKendry ◽  
D. N. Tague ◽  
P. L. Finney ◽  
K. E. Miskin
Keyword(s):  
Winter Wheat ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality
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