Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values
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DOI: 10.1007/s00217-017-2975-2
Abstract: Our objective was to assess the relationship between wheat flour analytical values and baked good properties based on equipment and processes near to those of mid-size bakery companies, including fermentation interruption. Thirty-four physical properties of… read more here.
Keywords: wheat flour; baked good; flour analytical; good properties ... See more keywords