EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

EFFECT OF OKARA ADDITION ON BREAD QUALITY

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH