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Filtering by: Creator Rochman, Chelsea M. Remove constraint Creator: Rochman, Chelsea M. License Attribution-NonCommercial 4.0 (CC BY-NC 4.0) Remove constraint License: Attribution-NonCommercial 4.0 (CC BY-NC 4.0) Peer Reviewed Yes Remove constraint Peer Reviewed: Yes

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  • Flour Quality and Artisan Bread

    Creator:
    Ross, Andrew S.
    Abstract:
    A technical definition of artisan breads is proposed, based on the concepts of lean formulations, long fermentations, and the use of process as the primary way to adapt to changing flour qualities. The current status of what constitutes refined flour for artisan bread production is presented and a conclusion drawn...
    Resource Type:
    Article
    Full Text:
    sourdough on the texture of bread. Food Microbiol. 24:165, 2007. 3. Békés, F., Gianibelli, M. C., and