The determination of bread dough readiness during kneading of wheat flour: a review of the available methods

Publication date: Available online 24 May 2021Source: Journal of Food EngineeringAuthor(s): Ottavia Parenti, Lorenzo Guerrini, Sara Bossa Mompin, Mònica Toldrà, Bruno Zanoni
Source: Journal of Food Engineering - Category: Food Science Source Type: research
More News: Food Science | Wheat