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June 1, 1978International Journal of Food Science & Technology

Differences in baking quality between wheat flours

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Authors

FMF. MacRitchieCommonwealth Scientific and Industrial Research Organisation

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Cite This Study

F. MacRitchie (1978) studied this question.

synapsesocial.com/papers/6a904658e02ba012352dab7bhttps://doi.org/10.1111/j.1365-2621.1978.tb00794.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten‐starch loaves1964 · 36 citations
  2. 2The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking quality1966 · 24 citations
  3. 3The role of wheat flour pentosans in baking. I.—Enzymic destruction of pentosans in situ1964 · 21 citations
  4. 4Acid-producing mechanisms in minced leaves1945 · 25 citations
  5. 5255. The galactomannan of carob-seed gum (gum gatto)1948 · 49 citations