Prediction of rye flour baking quality based on parameters of swelling curve
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DOI: 10.1007/s00217-017-3014-z
Abstract: The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were… read more here.
Keywords: rye flour; flour baking; baking quality; swelling curve ... See more keywords
Use of maturograph and spring oven for the determination of wheat flour baking characteristics
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DOI: 10.17221/3479-cjfs
Abstract: Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including… read more here.
Keywords: wheat flour; spring oven; wheat; maturograph spring ... See more keywords