Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties-Reference-Cited by-同舟云学术

Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

Published:2014-08 Issue:4 Volume:2 Page:195-200
ISSN:2214-5141
Container-title:The Crop Journal
language:en
Short-container-title:The Crop Journal

Author:

Yang Xiushi,Wu Li,Zhu Zhihua,Ren Guixing,Liu Sancai

Funder

CAAS

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science

Reference24 articles.

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2. The prediction of bread baking performance using the farinograph and extensograph;Oliver;J. Cereal Sci.,1992

3. Predictive modeling of the bread-making performance and dough properties of wheat;Andersson;J. Cereal Sci.,1994

4. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics;Pedersen;J. Cereal Sci.,2004

5. Relationship of bread quality to kernel, flour, and dough properties;Dowell;Cereal Chem.,2008

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