scholarly journals Quality Characteristics and Dough Rheological Properties of Pan Bread with Waxy Barley Powder

2013 ◽  
Vol 19 (4) ◽  
pp. 119-135
Author(s):  
정현철 ◽  
지정란
Keyword(s):  
Rheological Properties ◽  
Quality Characteristics ◽  
Pan Bread ◽  
Dough Rheological Properties

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

2012 ◽  
Vol 47 (10) ◽  
pp. 2141-2150 ◽  
Author(s):  
Marcio Schmiele ◽  
Leandra Zafalon Jaekel ◽  
Stella Maris Cardoso Patricio ◽  
Caroline Joy Steel ◽  
Yoon Kil Chang
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Quality Characteristics ◽  
Whole Grain ◽  
Pan Bread
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