Stress relaxation test as a predictor of bread flour quality

Subjects: “…Bread flour quality testing…”
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Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality by Roets, Carien

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Techno-functional properties, dough rheology and bread quality of flours from infrared and microwave heat-treated bambara groundnuts grains

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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum

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Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting

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Characterisation of EMS mutagenic bread wheat (Triticum aestivum l.) lines to investigate their water deficit stress tolerance and adaptability by Kayaga, Helen Ninsiima

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The development and evaluation of measurements on spaghetti with diverse quality characteristics by MacGregor, Elizabeth

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Improvement of zein dough characteristics using dilute organic acids

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