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GrainGenes Reference Report: CCM-79-874

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Reference	CCM-79-874
Title	Dynamic and elongation rheology of yeasted bread doughs
Journal	Cereal Chemistry
Year	2002
Volume	79
Pages	874-879
Author	Newberry MP Phan-Thien N Larroque OR Tanner RI Larsen NG
Keyword	[ Hide all but 1 of 19 ] bread bread dough breadmaking cross-linking dough dough properties elongation fermentation field frozen doughs gas bubble glutenin improvement quality size distribution stress viscosity wheat yeast

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