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Principles of Dough Formation

  • Cauvain S
Springer International Publishing, (2015), 303-337
DOI: 10.1007/978-3-319-14687-4_11
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Abstract

The underlying chemical and physical changes which occur wheat flour dough is formed are detailed. The role of the individual flour components in dough formation are highlighted with particular focus on the gliadin and gluten fractions of wheat flour. The stages of...

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Cauvain, S. (2015). Principles of Dough Formation. In Technology of Breadmaking (pp. 303–337). Springer International Publishing. https://doi.org/10.1007/978-3-319-14687-4_11

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