Optimization of bromate-free improver formulations for use with a Mexican bread flour and with blends of Canadian hard red spring and prairie spring wheat flours
The effect of bread improvers on the quality characteristics of white panbread made with a Mexican commercial wheat flour and with blends of hard red spring and prairie spring wheat flours were evaluated. The study was divided into two optimization experiments. A rotatable central composite design w...
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| Language: | en_US |
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2009
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| Online Access: | http://hdl.handle.net/1993/3765 |