ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of reducing dough pH to 4.2 and addition of 2–4% gluten on rheological and pasting properties of sound and sprouted wheat flours are reported. Baking properties studied using “Medium Time Fermentation” and “Short Time Fermentation” methods revealed that an acceptable bread could be produced from even highly sprouted wheat by lowering the pH and adding 4% vital gluten to the flour, and using the “Short Time Fermentation Method“.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1995.tb00284.x