Soft wheat quality characteristics required for making baking powder biscuits
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DOI: 10.1016/j.jcs.2017.10.016
Abstract: Abstract Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify… read more here.
Keywords: protein; quality; biscuit; soft wheat ... See more keywords