The role of laboratory analyses in flour and bread quality control
2002
Filipovic, N. | Simovic, D. | Filipovic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
A survey of laboratory analyses regulated by Regulations about laboratory methods for physical and chemical testing the quality of cereals, milling and bakery products, pasta and frozen dough is presented. A more detailed information about methods, useful for technologists, that better characterise flour protein and carbohydrate complex is also given. Differences in flour quality T-500, as well as, influence of bread improver on that flour are presented through dough rheology and bread quality.
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