Effects of processing parameters on dough sheet properties

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Open Access

Field	Value	Language
dc.contributor.author	Morgenstern, M. P
dc.contributor.author	Al-Hakkak, F
dc.contributor.author	Pedersen, B. M
dc.contributor.author	Larsen, Nigel
dc.date.accessioned	2008-07-29
dc.date.available	2008-07-29
dc.date.issued	2001-08-01
dc.identifier.uri	http://hdl.handle.net/2123/2629
dc.description.sponsorship	Established and supported under the Australian Government’s Cooperative Research Centre Program	en
dc.language.iso	en	en
dc.publisher	Quality Wheat CRC (Australia)	en
dc.relation.ispartofseries	QWCRC Reports	en
dc.relation.ispartofseries	54	en
dc.rights	Copyright Value Added Wheat CRC (Australia)	en
dc.subject	Bread dough	en
dc.subject	Energy use	en
dc.subject	Dough rheology	en
dc.subject	Bakery machinery	en
dc.subject	Processing temperature	en
dc.subject	Bread quality	en
dc.subject	Crumb texture	en
dc.subject	New Zealand	en
dc.title	Effects of processing parameters on dough sheet properties	en
dc.type	Technical Report	en
dc.contributor.department	Quality Wheat CRC	en