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Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscome...
The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25...
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properti...
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...

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