𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Staling of Bread as Affected by Waxy Wheat Flour Blends

✍ Scribed by Bhattacharya, Monisha; Erazo-Castrejón, Sofia V.; Doehlert, Douglas C.; McMullen, Michael S.

Book ID
120185049
Publisher
AACC International (American Association of Cereal Chemists)
Year
2002
Tongue
English
Weight
163 KB
Volume
79
Category
Article
ISSN
0009-0352

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Substitution of wheat starch with non-wh
Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
✍ Toufeili, Imad; Habbal, Youssef; Shadarevian, Sossy; Olabi, Ammar 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 95 KB 👁 2 views

Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with signi®cantly (P `0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g k