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Farinograph
Results: 24

#	Item
11	R2757 Wheat Flour[removed]:54 pm Add to Reading List Source URL: t-stor.teagasc.ie Language: English - Date: 2013-06-20 07:58:49 Flour Gluten Nutrition Wheat flour Farinograph Bread Oat Durum Gluten-free diet Food and drink Staple foods Wheat
12	PDF Document Add to Reading List Source URL: cigi.ca Language: English - Date: 2013-01-09 16:42:43 Energy crops Cereals Flour Farinograph Pasta Gluten Bread Spaghetti Durum Food and drink Staple foods Wheat
13	ANALYTICAL SERVICES - LABORATORY METHODS All results are corrected to a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour or semolina unless otherwise specified. ALVEOGRAPH Add to Reading List Source URL: cigi.ca Language: English - Date: 2013-05-28 10:03:05 Nutrition Cereals Food science Flour Farinograph Gluten Durum Semolina Falling Number Food and drink Wheat Staple foods
14	Medallion Laboratories ANALYTICAL PROGRESS Spotlight on Physical Testing By Larry Gades Add to Reading List Source URL: www.medlabs.com Language: English - Date: 2010-11-10 08:10:23 Staple foods Starch Wheat Food science Gluten Farinograph Starch gelatinization Flour Viscometer Food and drink Chemistry Measuring instruments
15	Scientists Simulate Mixing the Perfect Dough Hard-core foodies, bakers, consumers, and those who just feel the need to knead Add to Reading List Source URL: www.nifa.usda.gov Language: English - Date: 2009-01-23 09:56:56 Breads Farinograph Food science Kneading Gluten Mixer Proofing Cooperative State Research Education and Extension Service Mixing Food and drink Baking Staple foods
16	Scientists Simulate Mixing the Perfect Dough Hard-core foodies, bakers, consumers, and those who just feel the need to knead Add to Reading List Source URL: www.csrees.usda.gov Language: English - Date: 2009-01-23 09:56:56 Breads Farinograph Food science Kneading Gluten Mixer Proofing Cooperative State Research Education and Extension Service Mixing Food and drink Baking Staple foods
17	Quality of Ontario wheat[removed] Add to Reading List Source URL: www.grainscanada.gc.ca Language: English - Date: 2008-12-01 09:25:44 Food additives Flour Gluten Bread Amylase Falling Number Winter wheat Test weight Farinograph Food and drink Wheat Staple foods
18	Quality of Ontario wheat[removed] Add to Reading List Source URL: www.grainscanada.gc.ca Language: English - Date: 2012-01-17 09:17:52 Food additives Flour Cereals Bread Gluten Falling Number Test weight Farinograph Milling yield Food and drink Staple foods Wheat
19	Quality of Ontario wheat[removed] Add to Reading List Source URL: publications.gc.ca Language: English - Date: 2012-02-24 13:45:05 Food additives Flour Gluten Bread Amylase Falling Number Winter wheat Test weight Farinograph Food and drink Wheat Staple foods
20	Czech J. Food Sci. Vol. 21, No. 4: 137–144 Effect of Ascorbic Acid on the Rheological Properties of Wheat Fermented Dough Add to Reading List Source URL: www.agriculturejournals.cz Language: English Wheat Breads Fermentation Flour Proofing Wheat flour Farinograph Leavening agent Gluten Food and drink Baking Staple foods

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