Effects of Flour Quality on the Baking Characteristics of French Bread
碩士 === 國立臺灣大學 === 農業化學研究所 === 96 === The purpose of this study was to investigate the physicochemical and baking properties of wheat flours obtained from 4 commercial French bread specialty flours (flour A, B, C, and D) and 3 flours blended from flour streams (flour H, M, and L). The results showed...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/57797710209693648436 |