Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.08.015
Abstract: Abstract The combined effects of reduced mixer headspace pressure and mixing duration on the yeast activity, proofing and quality of dough and bread made from both high-protein flour (HPF) and low-protein flour (LPF) were addressed… read more here.
Keywords: made high; dough bread; bread made; bread ... See more keywords