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Dough properties and baking quality of several domestic wheat flours as compared with commercial foreign wheat flour



Dough properties and baking quality of several domestic wheat flours as compared with commercial foreign wheat flour



Food Science and Technology Research 10(4): 389-395



The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2-10.0%, lower than that of a commercial hard-type wheat flour, Cameria (12.4%).

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Accession: 004417749

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DOI: 10.3136/fstr.10.389


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