IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR
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DOI: 10.1556/066.2020.49.2.6
Abstract: The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and… read more here.
Keywords: quality; damaged wheat; bread quality; wheat flours ... See more keywords