HOME‐GROWN WHEAT: FACTORS WHICH AFFECT BREAD‐MAKING QUALITIES
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Abstract
Reviews the factors affecting bread‐making quality in UK wheat: condition; milling quality (endosperm quality, high flour yield and good flour colour); water absorption; baking quality; protein quantity and quality; α‐amylase activity.
Keywords
Citation
Bhandari, D. (1993), "HOME‐GROWN WHEAT: FACTORS WHICH AFFECT BREAD‐MAKING QUALITIES", Nutrition & Food Science, Vol. 93 No. 1, pp. 4-7. https://doi.org/10.1108/EUM0000000000974
Publisher
:MCB UP Ltd
Copyright © 1993, MCB UP Limited