Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie-Making Performance

Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

(2009) Meera Kweon et al.   CEREAL CHEMISTRY

Nonstarch Polysaccharides in Wheat Flour Wire-Cut Cookie Making

(2008) Mary J. Guttieri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

(2008) A. Colombo et al.   JOURNAL OF CEREAL SCIENCE

Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

(2008) Mehri HadiNezhad et al.   JOURNAL OF CEREAL SCIENCE

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

(2007) P. Fustier et al.   JOURNAL OF CEREAL SCIENCE

Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels

(2007) Emmie Dornez et al.   JOURNAL OF CEREAL SCIENCE