Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size
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DOI: 10.3390/foods11152300
Abstract: The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms… read more here.
Keywords: bread dough; development; bran; effects sheeting ... See more keywords