Strategies to improve the quality of wheat flour in baking: a review

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Mariana de Paula Kraüss Ferreira, Vitor Anselmo da Guia Ribeiro, Jefferson Henrique Tiago Barros, Caroline Joy Steel
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2025-02-01
Series:Brazilian Journal of Food Technology
Subjects:
Ingredients
Additives
Processing aids
Gluten
Baking technology
Dough
Bread
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100300&lng=en&tlng=en
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items