Quality Characteristics of Bread Made from Domestic Early Maturity and High Yield Wheat Cultivars-Reference-Cited by-同舟云学术

Quality Characteristics of Bread Made from Domestic Early Maturity and High Yield Wheat Cultivars

Author:

You Tae Yong¹^ORCID,Jo Yeon Jae¹,Shin Tae Hwan¹,Kwak Ji Eun²,Lee Yun Jeong³,Kang Tae Su⁴,Lee Junsoo¹,Jeong Heon Sang¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Chungbuk National University

2. National Institute of Crop Science, Rural Development Administration

3. National Institute of Horticultural & Herbal Science, Rural Development Administration

4. Department of Culinary and Baking, Chungbuk Provincial Collage of Science & Technology

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

Reference23 articles.

1. AACC. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 2000. Method 10-18.

2. Anderson RA. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 1982. 59:265-269.

3. AOAC. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA. 1990.

4. Chae DJ. The role and usage of bread ingredients-flour. Monthly Bakery. 2001. 401:177-179.

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