By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)
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Additional resources for Advances in Baking Technology
1984) Soft wheat flour characteristics, Cereal Foods World, 29, 659-660. A. and Bushuk, W. , 49, 268--275. Pomeranz, Y. (1988) Composition and functionality of wheat flour components. In Wheat: Chemistry and Technology, Volume II, 3rd edn, ed. , American Association of Cereal Chemists, St. Paul, MN, pp. 219-370. WHEAT AND WHEAT FLOURS 19 Pomeranz, Y. C. (1990) Wheat hardness: its genetic, structural, and biochemical background, measurement, and significance, Adv. Cereal Sci. , 10, 471-548. S. (1990) Debranning process is new approach to wheat milling, World Grain, 8(6), 28-32.
4 - - - ~ ~ I- V- - s ~ - - -~ ~ - t- ~ - ~ ~ 1- ~ ~~- ~ ~ <- 11- ~ 7 6 1- - t-~ 1 - ~ t- 1- ~ ·- 3 2 _ [7. 9 Comparison of acidity and falling number of nine random samples of standard commercial Czechoslovak rye flours. Sample No. I was of deteriorated grain, the other samples were of normal grain and milling. 9) was observed when rye sour and dough showed extremely intensive fermentation for a short initial period and then very slow fermentation in the period of dough proofing. 259. 5 Milling of rye Milling properties of rye are different from those of wheat.
46, 103-116. Galliard, T. (1986) Wholemeal flour and baked products: chemical aspects of functional properties. ,RoyalSociety of Chemistry, London, pp. 199-215. L. J. (1991) Fundamental physical properties characterizing the hardness of wheat endosperm,.!. , 13, 179-194. , Guinet, R. and Seibel, W. (1981) Soft wheat uses in Europe. In Soft Wheat: Production, Breeding, Milling, and Uses, eds. T. , American Association of Cereal Chemists, St Paul, MN, pp. 209-266. E. A. (1974) Flour milling. In Wheat: Production and Utilization, ed.