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Breadmaking

Published:2001 Issue: Volume: Page:204-230
ISSN:
Container-title:Cereals Processing Technology
language:
Short-container-title:

Author:

Cauvain S.P.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/H5883361755M7505.pdf

Reference31 articles.

1. Apv Corporation Ltd. (1992) Dough mixing, UK Patent GB 2,264,623A, HMSO, London, UK.

2. The origin of the gas cell in bread dough;BAKER;Cereal Chem,1941

3. Speciality fermented goods;BENT,1998

4. Flour Milling;CATTERALL,1998

5. Cauvain S P (1987) Effects of bran, germ and low grade flours on CBP bread quality. FMBRA Report No. 138, December, CCFRA, Chipping Campden, UK.

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bread Aroma and Flavour Creation Factors;Food Science and Nutrition;2024-06-10

2. Summary of the Manufacture of Bakery Products and Their Key Characteristics;Baking Technology and Nutrition;2019-07-19

3. Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics;Journal of Texture Studies;2015-05-21

4. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality;Critical Reviews in Food Science and Nutrition;2014-07-07

5. Wheat Milling and Flour Quality Evaluation;Bakery Products Science and Technology;2014-06-06

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