Strategies to improve the quality of wheat flour in baking: a review
Abstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-02-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100300&lng=en&tlng=en |
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