Composition of fractions from air-classified wheat flour
The unique ability of wheat to produce leavened bread is mainly due to the gluten proteins present. As consumers are more and more attracted to bread with high fibre content the use of wheat gluten will also increase in order to obtain bread with good volume and appetizing characteristics. Air-class...
| Autor principal: | |
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| Formato: | Second cycle, A1E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/2436/ |
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