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A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

Autor: Frauenlob Johannes, Nava Marta, D’Amico Stefano, Grausgruber Heinrich, Lucisano Mara, Schoenlechner Regine

Publikováno v: Die Bodenkultur, Vol 68, Iss 1, Pp 29-39 (2017)

In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of

Externí odkaz: https://doaj.org/article/74f36512a5a242a096fc256ef64d77b7

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Autor: Johannes Frauenlob, Regine Schoenlechner, Mara Lucisano, Stefano D'Amico, Marta Nava, Heinrich Grausgruber

Publikováno v: Die Bodenkultur, Vol 68, Iss 1, Pp 29-39 (2017)

Summary In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03ceacba828edf4c8eb7ea0c45aa168b
https://doaj.org/article/74f36512a5a242a096fc256ef64d77b7

Zobrazit plný text záznamu

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