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Impact of mixing pressure and temperature on dough and bread properties: A comparison between Verna wheat flour and refined type “0” bread flour

G. Angeloni; A. Spadi; A. Cappelli; F. Corti; C. Vizzo; L. Bruchi; A. Parenti; P. Masella
Journal of Cereal Science · Vol. 128 · pp. 104393 · 2026
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Abstract

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Bibliographic Information

JournalJournal of Cereal Science
PublisherAcademic Press
Publication Date2026-03-01
Publication Year2026
Volume128
Pages104393
Document TypeJournal Article
eISSN0733-5210
DOI10.1016/j.jcs.2026.104393
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1983-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/07335210
Publisher PageOpen Publisher Page
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