Effect of waxy flour blends on dough rheology and bread quality
Author:
Affiliation:
1. FOODplus Research Centre; School of Agriculture Food and Wine; The University of Adelaide; Adelaide SA 5064 Australia
2. School of Chemical Engineering; The University of Adelaide; Adelaide SA 5005 Australia
Funder
Grains Research and Development Corporation
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference34 articles.
1. Thermal and dynamic rheological properties of wheat flour fractions;Addo;Food Research International,2001
2. Effect of loaf specific volume on the rate and extent of staling in bread;Axford;Journal of the Science of Food and Agriculture,1968
3. Staling of bread as affected by waxy wheat flour blends;Bhattacharya;Cereal Chemistry,2002
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