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GrainGenes Reference Report: JCS-32-235

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Reference	JCS-32-235
Title	Mechanical properties of bread crumb prepared from flours of different dough strength
Journal	Journal of Cereal Science
Year	2000
Volume	32
Pages	235-243
Author	Scanlon MG Sapirstein HD Fahloul D
Keyword	[ Hide all but 1 of 28 ] bread bread quality dough dough properties dough property extra-strong wheat flour food fracture-mechanics glutenin mechanical properties mixing nov parameters polymer quality red spring wheat resistance softness sponge spring spring wheat stress temperature texture toughness wheat flour wheats

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