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MATERIALS AND METHODS
RESULTS AND DISCUSSION
SUMMARY AND CONCLUSIONS
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01 Control 2k Hours Affected by Level alpha-amylase amylopectin amylose analysis of variance Average Water Soluble Baking as Affected bread crumb samples Bread Loaves bread staling Cereal Chemistry Comparison of Average compression analysis compression curves containing bread crumb containing bread slices Control and LEC control and lecithin Crumb as Affected decreased dough extracted from bread F value Level flour levels flour supplemented breads force or compressibility full-fat soy flour Full-fat Soy Level hour following baking Hours of Storage hydrogen bonding increased interaction judge sensory rating lecithin and SSL lecithin containing bread Level of Surfactants lipids loaf volume low-fat soy flour Low-fat Soy Level maximum force maximum force measurements Measurements of Bread panelists plot design probability level protein rate of bread scores of bread sensory analysis sensory rating scores sensory testing shown in Table significantly soluble solids extracted SSL containing bread surface-active agents Surfactant Level Universal Testing Machine water soluble solids