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GrainGenes Reference Report: JCS-38-205

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Reference	JCS-38-205
Title	Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test
Journal	Journal of Cereal Science
Year	2003
Volume	38
Pages	205-215
Author	Tronsmo KM Faergestad EM Schofield JD Magnus EM
Keyword	[ Hide all but 1 of 28 ] baking baking quality bread breadmaking crumb texture dobraszczyk/roberts dough inflation system dough food form ratio glutenin hardening height loaf volume making quality mixing mixing properties mixing time partial least squares regression performance protein protein quality quality regression texture variables volume wheat flour wheat protein

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