The influence of native wheat lipids on the rheological properties and microstructure of dough and bread
Doctor of Philosophy === Department of Grain Science and Industry === Hulya Dogan === Jon Faubion === Bread quality and final crumb grain are reflective of the ability for wheat flour dough to retain and stabilize gas cells during the baking process. The visco-elastic properties of dough allow for t...
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| Language: | en_US |
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Kansas State University
2015
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| Online Access: | http://hdl.handle.net/2097/18924 |