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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2629

Title: Effects of processing parameters on dough sheet properties
Authors: Morgenstern, M. P
Al-Hakkak, F
Pedersen, B. M
Larsen, N. G
Quality Wheat CRC
Keywords: Bread dough
Energy use
Dough rheology
Bakery machinery
Processing temperature
Bread quality
Crumb texture
New Zealand
Issue Date: Aug-2001
Publisher: Quality Wheat CRC (Australia)
Series/Report no.: QWCRC Reports
54
URI: http://hdl.handle.net/2123/2629
Department/Unit/Centre: Quality Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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