Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread

Ähnliche Einträge

• A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour
  von: Hamit Koksel, et al.
  Veröffentlicht: (2024)
• Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
  von: Peter Mukwevho, et al.
  Veröffentlicht: (2024)
• Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer
  von: Andrew L. Mense, et al.
  Veröffentlicht: (2024)
• Anti‐mold properties of fermented apple juice in bread
  von: Pierre Gélinas, et al.
  Veröffentlicht: (2024)
• Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color
  von: Daniel Brabec, et al.
  Veröffentlicht: (2024)