ShareRapid evaluation of frozen and fresh doughs involving stress conditions.
Author(s) : GELINAS P., MCKINNON C. M., LUKOW O. M., TOWNLEY-SMITH F.
Type of article: Article
Summary
Development of a simple test for rapid determination of the baking value of small samples of wheat flour. The method was used for selecting varieties of wheat from which flour is produced that can be used for frozen doughs.
Details
- Original title: Rapid evaluation of frozen and fresh doughs involving stress conditions.
- Record ID : 1998-1132
- Languages: English
- Source: Cereal Chem. - vol. 73 - n. 6
- Publication date: 1996
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Flour; Measurement; Quality; Quick freezing; Bakery product; Dough
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