Dough Rheology as a Function of Flour Treatment
Determination of the rheological properties of a dough is part of the quality…
Determination of the rheological properties of a dough is part of the quality…
Fig. 133 : Gluten extraction by the Martin process (modified from Tegge, 1984) …
A. Acidulant and Acidity Regulators Sprouting in rye and wheat results …
Fig. 128 : Properties of emulsifiers in bread baking Due to their polar charact…
Fig. 116 : Diagram showing the principle of enzyme production Enzymes have be…