ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The rapid batter expansion test has been compared with flour protein and with test baking by a mechanical dough development method for a range of thirty-five New Zealand wheats milled by Brabender Quadrumat Junior mill, and of fourteen commercial flours. We found no value in the test as a prediction of baking quality under our conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01834.x
Permalink