Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

Author:

Duyvejonck Annelies E.,Lagrain Bert,Dornez Emmie,Delcour Jan A.,Courtin Christophe M.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Approved methods of the American Association of Cereal Chemists;AACCI,2000

2. Influence of damaged starch on cookie and bread-making quality;Barrera;European Food Research and Technology,2007

3. Alveograph algorithms to predict functional-properties of wheat in bread and cookie baking;Bettge;Cereal Chemistry,1989

4. Adaptation of AACC method 56-11, solvent retention capacity, for use as an early generation selection tool for cultivar development;Bettge;Cereal Chemistry,2002

5. A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production;Colombo;Journal of Cereal Science,2008

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