The Effects of Bread Making Process and Wheat Quality on French Baguettes
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference26 articles.
1. Chorleywood process for French bread;Collins;British Baker,1978
2. A look at French “Baguettes”;Tweed;Cereal Foods World,1983
3. Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses;Magnus;Journal of Cereal Science,1997
4. Crust aroma of baguettes I. Key odorants of baguettes prepared in two different ways;Zehentbauer;Journal of Cereal Science,1998
5. Crust aroma of baguettes II. Dependence of the concentrations of key odorants on yeast level and dough processing;Zehentbauer;Journal of Cereal Science,1998
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