Effects of individual oxidants on oven rise and bread properties of Canadian short process bread
- 31 May 1992
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 15 (3), 237-251
- https://doi.org/10.1016/s0733-5210(09)80122-7
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Catalysis of the oxidative folding of ribonuclease A by protein disulfide isomerase: dependence of the rate on the composition of the redox bufferBiochemistry, 1991
- Dominant forces in protein foldingBiochemistry, 1990
- Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructureJournal of Cereal Science, 1989
- A Review and Analysis of Export Cargo Quality Data for Canada Western Red Spring Wheat: 1973 – 1986Canadian Institute of Food Science and Technology Journal, 1988
- The bread improving effect of fungal α-amylaseJournal of Cereal Science, 1988
- Genetic Studies of Protein Stability and Mechanisms of FoldingAnnual Review of Biophysics, 1988
- Dough development for breadmaking under controlled atmospheresJournal of Cereal Science, 1986
- Sponge‐and‐Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring WheatJournal of Food Science, 1982
- The GRL Pilot Mill. II. Physical Dough and Baking Properties of Flour Streams Milled from Canadian Red Spring WheatsCanadian Institute of Food Science and Technology Journal, 1982
- A technique for the study of the baking process, and its application to the effect of fat on baking doughJournal of the Science of Food and Agriculture, 1966