Home Baking • Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E.

Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E.

By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)

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Briimmer, J. M. , Mehl u. Brot, 42, 272-276 Briimmer, J. M. , Velisek, J. and Pokorny, J. (1990) Chemical Changes During Food Processing, Elsevier, Amsterdam. F AO Production Yearbook (1991 ). Fischer, J. and Orlando, D. (1990) Du nouveau dans nos connaissances des criteres de qualite du seigle, Industries des Cereales, 44,21-22, 27-34. Martin, D. , Mayes, P. A. W. (1981) Harper's Review of Biochemistry, Lange Medical, Los Altos, CA. Meuser, F. and Faber, Ch. it, Berlin. , Faber, Ch. and Mar, A.

J. (1991) Recent developments in flour milling, 8th World Congr. Food Sci. , Oct. 1, Toronto (abstract). H. (1989) Wheat and Wheat Quality in Australia. CSIRO, Australia. A. (1990) Handbook ofBreadmaking Technology. Elsevier, London. Sugden, D. (1991) Implications ofTkac and Timm wheat pre-process, the flour millers' view, Milling Flour Feed, 184(3), 32-38. Further reading Grains and Oi/seeds: Handling, Marketing, Processing. 2nd edn (1975) Canadian International Grains Institute, Winnipeg. World Grain.

It, Berlin. , Faber, Ch. and Mar, A. , Mehl u. Brot, 43,328-337. , Vollmar, A. and Spicher, G. (1990) Studies on acid formation and growth of microrganisms in a continuously operating _sourdough fermenter, Food Biotechnology, 4, 185-201. , Weckbecker, P. and Faber, Ch. , Mehl u. Brot, 45,297-302. , Huddinge, Sweden. Schneeweiss, R. and Klose, 0. (1981) Technologie der industriale Backwarenproduktion, Fachverlag, Leipzig. Seibel, W. (1992) Personal information, A Courtesy of Federal Institute for Grain, Potato, and Fett Research, Detmold, FRG.

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