Quinoa Flour as a New Foodstuff for Improving Dough and Bread.
نویسندگان
چکیده
منابع مشابه
Relationship of Bread Quality to Kernel, Flour, and Dough Properties
Cereal Chem. 85(l):82-91 This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best-fit models for loaf volume, bake mix time, and water absorption had R2 value...
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ژورنال
عنوان ژورنال: Journal of Applied Glycoscience
سال: 2001
ISSN: 1344-7882,1880-7291
DOI: 10.5458/jag.48.263