References

AACC (1995) Approved Methods of the American Association of Cereal Chemists, 9th edn, March, St Paul, Minnesota, USA: Method 46-10, Improved Kjeldahl method; Method 46-30, Crude protein combustion method.

BAILEY, C.H. (1941) A translation of Beccari's lecture concerning grain. Cereal

Chemistry, 18, 555-561. CAUVAIN, S.P., DAVIES, J.A. and FEARN, T. (1985) Flour characteristics and fungal alpha-amylase in the Chorleywood Bread Process. FMBRA Report No. 121, CCFRA, Chipping Campden, UK. CCFRA (1991) CCFRA Flour Testing Panel Methods Handbook, CCFRA, Chipping Campden, UK. Method No. 0014, Determination of protein and moisture contents by near infrared reflectance. OSBOURNE, T.B. (1907) The Proteins of the Wheat Kernel, Carnegie Institute of

Washington, Washington, D.C., USA. STAUFFER, C.E. (1998) Principles of dough formation, in Technology of Breadmaking (eds S.P. Cauvain and L.S. Young), Blackie Academic & Professional, London, UK, pp. 262-295.

Continue reading here: There are many references to protein and gluten quality in the technical literature how important are these properties for bread and other baked products

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