Correlation between milling and baking parameters of wheat varieties

Fundamental and Empirical Rheological Behaviour of Wheat Flour Doughs and Comparison with Bread Making Performance

A.M. Janssen, T. van Vliet, J.M. Vereijken · Journal of Cereal Science · 1996 · 141 citations

Agriculture, Food Science, Cereal Science +11

Statistical correlations between quality attributes and grain-protein composition for 60 advanced lines of crossbred wheat.

Peter Cressey, W. P. Campbell, CW Wrigley et al. · Europe PMC (PubMed Central) · 1987 · 45 citations

Agriculture, Agronomy, Plant Sciences +17

Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction

Iwona Konopka, Ł. Fornal, Danuta Abramczyk et al. · International Journal of Food Science & Technology · 2004 · 43 citations

Agriculture, Food Science, Cereal Science +12

Release of carbon dioxide from dough during baking

Daniel G. H. Daniels, N. Fisher · Journal of the Science of Food and Agriculture · 1976 · 29 citations

Agriculture, Food Science, Food Analysis +11