Relationship of Bread Quality to Kernel, Flour, and Dough Properties

E. Dowell, Floyd; B. Maghirang, Elizabeth; O. Pierce, R.; L. Lookhart, G.; R. Bean, Scott; Xie, Feng; S. Caley, M.; D. Wilson, J.; W. Seabourn, Bradford; Ram, Mohan; H. Park, S.; K. Chung, O.

doi:10.1094/cchem-85-1-0082

Public

Relationship of Bread Quality to Kernel, Flour, and Dough Properties

Published in Cereal Chemistry • Jan 1, 2008

Authors:

Floyd E. Dowell

Elizabeth B. Maghirang

R. O. Pierce

Abstract

ABSTRACT This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The ...

Subject

Absorption of water

Farinograph

Chemistry

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