Benchmarking North American Wheat Samples for Sponge and Dough Bread Production

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Open Access

Field	Value	Language
dc.contributor.author	Quail, Ken
dc.date.accessioned	2008-08-16
dc.date.available	2008-08-16
dc.date.issued	2003-06-01
dc.identifier.uri	http://hdl.handle.net/2123/2717
dc.description.sponsorship	Established and supported under the Australian Government’s Cooperative Research Centre Program	en
dc.language.iso	en	en
dc.publisher	Value Added Wheat CRC (Australia)	en
dc.relation.ispartofseries	VAWCRC Reports	en
dc.rights	Copyright Value Added Wheat CRC (Australia)	en
dc.rights	Other	en
dc.subject	North America	en
dc.subject	wheat	en
dc.subject	Australia	en
dc.subject	sponge and dough	en
dc.subject	Sunco	en
dc.subject	Kennedy	en
dc.subject	benchmark	en
dc.subject	CWRS	en
dc.subject	DNS	en
dc.subject	milling extraction rate	en
dc.subject	ash	en
dc.subject	flour colour	en
dc.subject	protein	en
dc.subject	starch damage	en
dc.subject	water absorption	en
dc.subject	dough strength	en
dc.subject	dough development	en
dc.subject	dough stability	en
dc.subject	dough resistance	en
dc.subject	test baking	en
dc.title	Benchmarking North American Wheat Samples for Sponge and Dough Bread Production	en
dc.type	Report, Technical	en
dc.rights.other	Copyright Value Added Wheat CRC (Australia)	en
usyd.faculty	Faculty of Science, School of Life and Environmental Sciences	en
usyd.department	Value Added Wheat CRC	en
usyd.citation.volume	30	en