1. AACC International. Approved Methods of Analysis, eleventh ed. Method 10–09.01. Basic Straight Dough Bread Baking Method – Long Fermentation. Method 10-12.01. Baking Guidelines for Scoring Experimental Bread. Method 10-05.01. Measurement of Volume by Rapeseed Displacement. Method 08-01.01. Total Ash – Basic Method. Method 44-15.02. Moisture – Air-Oven Methods. Method 46-30.01. Crude Protein – Combustion Method. Method 54-21.02. Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure. Method 32-07.01. Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products. Method 38-12.02. Wet Gluten, Dry Fluten, Water-Binding Capacity, and Gluten Index. Method 89-01.01. Yeast Activity, Gas Production. Available online only. AACC International: St. Paul.
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