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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Hlavní autoři: Choi, Induck, Kang, Chun-Sik, Cheong, Young-Keun, Hyun, Jong-Nae, Kim, Kee-Jong
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Nutrition 2012
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Articles
On-line přístup: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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