Keyword bread
Changes in baking properties of rye flour impacted by alpha-amylase addition
Acta Agroph. 2014, 21(2), 233–245
Article The influence on buckwheat flour addition on selected properties of wheat dough and bread crumb
Acta Agroph. 2005, 6(3), 617–624
Changes in wheat bread crumb texture caused by supplementation with oat products
Acta Agroph. 2007, 10(3), 667–676
Effect of amaranth products addition on wheat bread crumb texture
Acta Agroph. 2008, 11(2), 499–508
Effect of different levels of water addition on wheat bread crumb texture
Acta Agroph. 2009, 13(3), 761–769
Influence of rice flour addition on wheat bread crumb texture
Acta Agroph. 2009, 13(2), 329–340
The influence of flour gluten content on physical properties of bread baked from dough with different yield
Acta Agroph. 2010, 15(2), 383–394
Changes in physical properties of bread as a result of soy flour addition
Acta Agroph. 2010, 15(1), 91–100
Influence of dough making parameters on physical properties of wheat bread
Acta Agroph. 2010, 16(1), 149–161
Dough fermentation properties and physical properties of wheat bread baked using flour of different temperature
Acta Agroph. 2011, 17(1), 177–189
Physical properties of wheat bread baked from dough with different parameters
Acta Agroph. 2011, 18(2), 421–430
Evaluation of physical properties of commercial bread
Acta Agroph. 2011, 18(2), 235–244
Influence of dough making conditions on fermentation process and physical properties of wheat bread
Acta Agroph. 2011, 18(1), 131–142
