Quality measures in baking

被引：0
|
作者：
机构：
[1] Cauvain, Stanley P.
来源：
Cauvain, S.P. (spc@baketran.demon.co.uk) | 1600年 / American Association of Cereal Chemists卷 / 58期
关键词：
D O I：
10.1007/128-2013-454
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY
    Smitalova, Jana
    Bojnanska, Tatiana
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2013, 3 (03): : 223 - 225
  • [42] Contribution to the Improvement of Products Quality in Baking Industry
    Maric, Aleksandar
    Arsovski, Slavko
    Mastilovic, Jasna
    INTERNATIONAL JOURNAL FOR QUALITY RESEARCH, 2009, 3 (03)
  • [43] DIFFERENCES IN BAKING QUALITY BETWEEN WHEAT FLOURS
    MACRITCHIE, F
    JOURNAL OF FOOD TECHNOLOGY, 1978, 13 (03): : 187 - 194
  • [44] INFLUENCE OF DIFFERENT BAKING METHODS ON THE QUALITY OF BREAD
    MAKLJUKOW, WJ
    BACKER UND KONDITOR, 1982, 36 (10): : 293 - 296
  • [45] Influence of nitrogen fertillisation on baking cereals quality
    Levy, Lilia
    Schwaerzel, Ruedi
    Kleijer, Geert
    AGRARFORSCHUNG, 2007, 14 (10): : 484 - 489
  • [46] DOUGH STRUCTURE, DOUGH RHEOLOGY, AND BAKING QUALITY
    BLOKSMA, AH
    CEREAL FOODS WORLD, 1990, 35 (02) : 237 - 244
  • [47] PASTRIES IN THE BAKING INDUSTRY - MANUFACTURE AND QUALITY DEMANDS
    HUBER, H
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (06) : 194 - 194
  • [48] ENVIRONMENTAL INFLUENCE ON MILLING AND BAKING QUALITY OF TRITICALE
    SHUEY, WC
    MANEVAL, RD
    CRAWFORD, RD
    NORTH DAKOTA FARM RESEARCH, 1977, 35 (01): : 8 - 14
  • [49] The effects of storage on flour quality and baking performance
    Wang, LF
    Flores, RA
    FOOD REVIEWS INTERNATIONAL, 1999, 15 (02) : 215 - 234
  • [50] BAKING QUALITY OF WHEAT-RYE MIXTURES
    Dvorakova, P.
    Buresova, I
    Kracmar, S.
    Matousek, T.
    Pnizil, P.
    Kucerova, J.
    Famera, O.
    MENDELNET 2011, 2011, : 568 - 578
12345