Results 261 to 270 of about 63,374 (298)

Baking Quality of Wheat Flours

1984
Publisher Summary This chapter discusses about the quality of wheat flours from the point of view of bread baking has been ably reviewed by Pomeranz. This chapter discusses mainly with the quality of the final product and how it relates to the properties and composition of flours.
openaire   +1 more source

Starch and Flour Quality

1935
Alsberg, Carl L., Alsberg, Carl L.
openaire   +3 more sources

Pasta quality produced from wheat flour with addition of maize flour and soya flour

1996
In Croatia pasta is produced from the flour common bread wheat. In order to the production of nutritions and organolepticaly satisfactory pasta, the influence of corn and soya flours addition on the chemical and rheological properties of common wheat flour and pasta quality were examined.
Ugarčić-Hardi, Žaneta, Hackenberger, Dubravka, Perić, Ljiljana   +2 more
openaire   +2 more sources

Flour Quality

1994
N.L. KENT, A.D. EVERS
openaire   +1 more source

Flour quality control

2021
openaire   +1 more source

QUALITY OF FLOUR PRODUCTS BASED ON SPELL FLOUR

Bulletin of Uman National University of Horticulture
O. P. Нerasymchuk, K. V. Kostetska
openaire   +1 more source

Milling and flour quality

2003
Webb, C., Owens, G. W.
openaire   +3 more sources

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Foods, 2021
Denisa Atudorei, Georgiana Gabriela Codina, Codina Georgiana Gabriela   +2 more
exaly  

Dough rheology and bread quality of wheat–chickpea flour blends

Industrial Crops and Products, 2012
Abdelrahman R Ahmed
exaly  

Physical Tests of Flour Quality

1940
Bailey, Clyde Harold, Bailey, Clyde Harold   +1 more
openaire   +3 more sources