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1-2 of 2 results for breadmaking potential

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Select article: The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

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Research article

First published 2020-9

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

Georgia Frakolaki, Virginia Giannou, Constantina Tzia

Food Science and Technology International

Select article: Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

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Research article

First published 2001-02

Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

T. Jiménez, M.A. Martínez-Anaya*

Food Science and Technology International

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