The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics

The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics

Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin-wheat bread physical attributes. Factorial models show that...

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Bibliographic Details
Main Authors: Villarino, Casiana, Jayasena, Vijay, Coorey, Ranil, Chakrabarti-Bell, S., Johnson, Stuart
Format: Journal Article
Published: Wiley-Blackwell Publishing Ltd. 2014
Subjects:
wheat
factorial design
bread
lupin
baking
crumb quality
Online Access:http://hdl.handle.net/20.500.11937/11454

Internet

http://hdl.handle.net/20.500.11937/11454

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