Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
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چکیده
منابع مشابه
Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...
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ژورنال
عنوان ژورنال: Preventive Nutrition and Food Science
سال: 2012
ISSN: 2287-1098
DOI: 10.3746/pnf.2012.17.3.197