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GrainGenes Reference Report: JCS-32-199

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Reference	JCS-32-199
Title	Effects of flour composition, physical dough properties and baking process on hearth loaf properties studied by multivariate statistical methods
Journal	Journal of Cereal Science
Year	2000
Volume	32
Pages	199-212
Author	Magnus EM Brathen E Sahlstrom S Vogt G Faergestad EM
Keyword	[ Hide all but 1 of 32 ] baking bread bread baking breadmaking quality chemical composition chemical composition of flour dietary fiber dough dough properties dough property extensibility extension fatty fatty acids fermentation flour food glutenin grain-protein height hmw-gs liquid-chromatography mixing molecular-weight subunits physical dough properties processing protein composition protein content regression resistance starch variability

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