INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD

STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING

Effect of Fermentation Systems on Quality Characteristics of Frozen Dough Containing Some Food Additives

EFFECT OF SOME ADDITIVES ON LEAVENERS AND DOUGH QUALITY

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

EFFECT OF ENZYMATIC TEMPERING AND MILLING PROCESSES ON FLOUR YIELD AND CHARACTERISTICS OF AUSTRALIAN WHEAT GRADE

EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.

THE EFFECTS OF ALLELIC VARIATION FOR GLUTENIN HMW-GS ON DOUGH QUALITY IN SOME BREAD WHEAT CULTIVARS

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .