Evaluation of breadmaking quality from common wheat quality parameters and fundamental rheological, chemical, and functional properties of wheat cultivars
The stress relaxation and deformability modulus of wheat doughs made from five groups of wheat cultivars of differing breadmaking ability were determined. Doughs made from poor breadmaking cultivars had greater rates of stress relaxation than doughs made from good breadmaking cultivars. Doughs made...
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| Format: | Others |
| Language: | English |
| Published: |
2008
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| Online Access: | http://hdl.handle.net/2429/2025 |