A Review of the Application of Sourdough Technology to Wheat Breads

Author:

Clarke Charmaine I.,Arendt Elke K.

Publisher

Elsevier

Reference112 articles.

1. Effect of loaf specific volume on rate and extent of staling in bread;Axford;J. Sci. Food Agric.,1968

2. Note on the sodium dodecyl sulfate test of breadmaking quality: Comparison with Pelshenke and Zeleny tests;Axford;Cereal Chem.,1979

3. Storage of packaged white bread. III. Effects of sour dough and addition of acids on bread characteristics;Barber;Z. Lebensm. Unters. Forsch,1992

4. Microflora of the sour dough of wheat flour bread. XI. Changes during fermentation in the microflora of sour doughs prepared by a multi-stage process and of bread doughs thereof;Barber;Rev. Agroquím. Tecnol. Aliment,1989

5. Microbiological and physicochemical characteristics of sour doughs and their relation with the characteristics of bread doughs and breads thereof;Barber,1989

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