The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics
Author:
Affiliation:
1. Food Science and Technology Program; School of Public Health; Faculty of Health Sciences; Curtin University; Bentley WA 6102 Australia
2. CSIRO Food Futures National Research Flagship; GPO Box 1600 Canberra ACT 2601 Australia
Funder
Grains Research and Development Corporation
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference34 articles.
1. Production of two types of pocket-forming flat bread by the sponge and dough method;Amr;Cereal Chemistry,2005
2. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT-Food Science and Technology,2013
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