| dc.rights | North Dakota State University | en_US |
| dc.title | The Continuous Bread Baking System An Additional Criterion for Wheat Quality Evaluation | en_US |
| dc.type | Article | en_US |
| dc.description | Wheat must pass more stringent criteria for bread baking quality. These measurements would include properties related to the kernel itself, milling evaluation, physical dough characteristics and bread baking properties. A potential new variety of wheat must be capable of producing a loaf of bread of acceptable quality according to meet with specified industry standards. The article shifts to the continuous bread baking process. The primary difference between continuous baking and conventional baking is that in the former the dough undergoes a rapid mechanical development which replaces the bulk fermentation of the conventional bread system. The continuous baking equipment, in addition to being used for quality evaluation purposes, will also be used to conduct basic and applied research in relation to baking. | |
| dc.date.accessioned | 2014-11-25T19:25:32Z | |
| dc.date.available | 2014-11-25T19:25:32Z | |
| dc.date.issued | 1972 | |
| dc.identifier.uri | http://hdl.handle.net/10365/24434 | |
| dc.creator.author | D'Appolonia, B. L. | |
| dc.relation.ispartof | Farm Research; 29:3; Jan/Feb 1972 | |
