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GrainGenes Reference Report: IFP-7-165

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Reference	IFP-7-165
Title	Rheological changes of dough and bread quality prepared from a sweet dough: Effect of temperature and mixing time
Journal	International Journal of Food Properties
Year	2004
Volume	7
Pages	165-174
Author	Calderon-Dominguez G Vera-Dominguez M Farrera-Rebollo R Arana-Errasquin R Mora-Escobedo R
Keyword	[ Hide all but 1 of 16 ] behavior biscuits bread density dough dough mixing glutenin mixing mixing time model quality resistance rheological changes temperature yeast yeast sweet dough

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