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Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, brea...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Nutrition
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3866740/ https://ncbi.nlm.nih.gov/pubmed/24471084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2012.17.3.197 |
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