scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs

2019 ◽  
Vol 53 (4) ◽  
pp. 103-111
Author(s):  
Jung Hyun Gi ◽  
◽  
Joung Yong Myeon ◽  
No Il Hong ◽  
Choi Jine Shang
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Dough Characteristics

scholarly journals Sprouting improves the bread‐making performance of whole wheat flour ( Triticum aestivum L.)

2020 ◽  
Vol 100 (6) ◽  
pp. 2453-2459 ◽  
Author(s):  
Gaetano Cardone ◽  
Paolo D'Incecco ◽  
Maria Ambrogina Pagani ◽  
Alessandra Marti
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Triticum Aestivum L ◽  
Bread Making ◽  
Whole Wheat Flour ◽  
Whole Wheat

Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making

2003 ◽  
Vol 80 (3) ◽  
pp. 337-344 ◽  
Author(s):  
Aline Adam ◽  
Hubert W Lopez ◽  
Michel Leuillet ◽  
Christian Demigné ◽  
Christian Rémésy
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Native Form ◽  
Cholesterol Lowering ◽  
Whole Wheat Flour ◽  
Whole Wheat

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 310-318 ◽  
Author(s):  
Chong Liu ◽  
Lin Liu ◽  
Limin Li ◽  
Chunming Hao ◽  
Xueling Zheng ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Flour Quality ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Wheat Flour Quality ◽  
Steamed Bread ◽  
And Performance
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