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GrainGenes Keyword Report: hearth bread

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Keyword

hearth bread

Quoted in

Uhlen AK et al. (2004) Influence of genotype and protein content on the baking quality of hearth bread Journal of the Science of Food and Agriculture 84:887-894. Aamodt A et al. (2003) Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics Journal of Food Science 68:2201-2210. Faegestad EM et al. (2000) Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread Journal of Cereal Science 31:309-320.

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