Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions
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DOI: 10.1094/cchem-12-16-0285-r
Abstract: The interrelationships between flour quality and the variability in the dough physical properties and bread loaf characteristics were investigated under reduced salt conditions using partial least squares (PLS) regression analysis. Seventy-two percent of the variability… read more here.
Keywords: interrelationships flour; flour dough; flour quality; variability ... See more keywords