The effect of potassium bromate on physical properties and structure of flour doughs.
There are many factors which cause a variation in the baking strength of wheat flour, i.e. the capacity of a flour to yield large light, fine-textured loaves of bread. Above all, the quality of the wheat from which the flour is milled is of prime importance. [...]
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| Format: | Others |
| Language: | en |
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McGill University
1951
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=118977 |