Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour
The aim of the work was to compare changes in the physical properties of wheat bread caused by the addition of scalded flour to dough. The scalded flour was implemented in the recipe for wheat bread at rates from 0 (control) to 20% (every 5%). The experimental baking test was done using the single-p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Agrophysics, Polish Academy of Sciences
2018-07-01
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| Series: | Acta Agrophysica |
| Subjects: | |
| Online Access: | http://www.acta-agrophysica.org/Porownanie-wlasciwosci-fizycznych-pieczywa-pszennego-z-ciasta-wytworzonego-metoda,92614,0,2.html |