ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] In order to compare the value of these methods in judging proper bread baking, the following sets of experiments were made (in each case with both white and high-extraction flour). (A) Three pieces from one dough were scaled at 580 gm. each, fermented, panned and baked to variable final weight; ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/1831122a0
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