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Reference Library.
Breadmaking
56th Annual Meeting of the ASBE
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A Baking Revolution: Premixes. L.Hewitt, Food Manufacture-Feb 1994.
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A basic ingredient? Premixes. Br 10 93.
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A Breadmaking Method for the Production of Crisp Long Term Preservation Small Loaves, and a system therefore
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A Plant Baker Looks at Bread Cooling
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A research note some tensile characteristics of bread crumb
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About bread: WHOLEMEAL/ MIXED-GRAIN/ BRAN
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Absorption in Bread Making
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Advances in Baking Technology: Texture Measurements on finished Baked Goods, M.C.Bourne.
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Alpha Amylase
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American-style Products:Premixes. Br 11.93.
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Amino Acid Metabolism By Yeasts and Lactic Acid Bacteria During Bread Dough Fermentation
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Analysis of Potassium Bromate in Flour, Dough, and Bread
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Background Research on the Nations Bread eating habits
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Bakeries - Yellow pages - Melbourne
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Bakery Bread and Fermented Goods
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Bakery Hygiene. J.D.Legan, FMBRA Bulletin,1988, No.3, June.
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Bakery Mixes expand traditional flour mill product lines. World Grain/Oct 1987
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Baking technology
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Baking with Microwave Technology
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Baking with microwave technology
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Barracuda loaf
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Basic operations in Breadmaking
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Biological elimination of glutathione from wheat germ and flours used in bread making
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Bound water inputs direct influence on outcome of quality bakery products
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Bread - The straight answers
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Bread - Cooling
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Bread - Crumbs
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Bread - The Facts
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Bread Baking - the Transformation from Dough to Bread
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Bread Cooling - Moisture Loss
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Bread cooling - weight loss in ovens
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Bread dough Fermento Sensor
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Bread flavor - Lallemand Baking update
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Bread Flavour
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Bread flavour concepts
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Bread Flavour: Aroma retention in modern bread production
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Bread for Life: Know your Bread at a Glance
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Bread Judging results
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Bread Making - its Principles and Practice
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Bread quality and bread making processes
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Bread storage hints - Home style
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Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels
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Bread with diastatic malt added
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Bread, whole wheat, commercially prepared
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Bread. Enjoy today's low-fat choice
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Bread: From grain to table
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Bread: History,Nutritional aspects; consumption in N.Z.;changes in the bread market; in store bakeries etc.
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Breadmaking technology - muffins
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Breads - The significant edge, a guide to specialty bread service
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Breads produced from pacific northwest soft white wheat
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Breadwinners - Our tests confirm that all types of bread are good for us. So enjoy them all.
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Breaking bread, tradition, and a long run
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Brown bread or white bread?
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Bun Doughs
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Changes in size of gas cells in dough and bread during breadmaking and calculation of critical size of gas cells that expand
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Characterisation of the Pore Structure of Starch Based Food Materials
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Chemistry of Natural Food Flavors.. National Academy of Sciences, May 1957.(Bread flavor, Pg 145)
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Composition of bakers white flour for white pan bread produced in the Republic of Ireland - 2 year survey
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Consumer Test Results: white bread softness
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Conveyor cooling for bakery
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Cooling Control in the Bread Industry
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Counteracting the Deleterious Effects of Fibre in Breadmaking
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Craft bread course, Lesson 1
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Critical reviews in food science and technology
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Determination of Ethanol in dough and bread
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Development of fermentation Technology in modern bread factories
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Development of Fermented Dairy Ingredients as Flavor Enhancers for Bread.Cereal Chemistry Vol.72,No.1,1995.
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Development of long keeping bread
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Diamalt brochure - Sour dough
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Diamalt Sauers provide Flavor, aroma & crisp crust. Sour dough manufacture
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Dietetic Bakery Products. Formulas and Processes for Bakers, S.Matz.
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Dough Conditioning and Crumb Softening in Yeast Raised Bakery Products with Succinylated Monoglycerides
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Dough Mixer Controls for the Mechanical Dough Development Process
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Dough Mixing - A Contrary View
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Dough Mixing and Breadmaking Properties of Quinoa Wheat Flour Blends
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Dough Physics
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Effect on Endogenous Phenolic Acids on the Mixing Properties of Wheat & Flour Doughs
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Effect on the fermentation of sugar of the addition of flour and potatoes
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Effects of Selected Surfactants on Amylopectin Recrystallisation and on Recoverability of Bread Crumbs During Storage
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Effects of starch particle size and protein concentration on breadmaking performance
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Energy efficient bread cooling
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Enriched bread: Origins, proposed standards & present day outlook
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Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria
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Factors for consideration in Bread Staling
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Fermented Dairy Ingredients for Bread: Effects on Dough Rheology and Bread Characteristics. Cereal Chemistry Vol.72,No.2,1995
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Fermented Dairy Ingredients to enhance the Flavour of Bread. Alimentech 7 (3) 1994.
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Flavour Production and Acidification of Sourdoughs in relation to starter culture and fermentation temperature. Lebensm.-Wiss.u.-Technol.,22 (1989)
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Formation of Fermentation Products and Reduction in Phytic Acid in Wheat and Rye Flour Breadmaking. Ital.J.Food Science n.1 - 1994.
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Formulas and Procedures for Bakers - Conversion factors
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Formulas and Procedures for Chemically Leavened Bread and Rolls
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Formulas and Procedures for Variety Breads. Samuela Matz.
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Functional Properties of Nonfat Dry Milk
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Glycolipid content as a bread baking quality determinant in flours from New Zealand wheats
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Gold'N'Gulgong Damper Bake
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Grain yield and milling and breadmaking quality responses to fertiliser nitrogen in wheat sown in late autumn
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Grains of truth about baking terms and ingredients
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Grains of truth about commercial breads
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Grains of Truth about Yeast Breads.Kansas Wheat Commission
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Handbook of breadmaking technology - Charles A Stear
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Holes under the top crust of soft rolls
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Hot Pans: Does Pan Temperature matter? BRI Bakers Tech Bull No.95/02
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Hotplate goods
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Impact of Milling Procedure on Breadmaking Potential of Cassava Flour in Wheatless Breads
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In-plant damaged bakery foods use in bread and bun production
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Influence of the Breadmaking Method on French Bread Flavour
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Ingredient handling systems for bakery installations
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Innovations Grow the Bread Category
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Irish soda bread
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Keeping cool the Capway way
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Laboratory dough molder for flat breads
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Laminated doughs. Ref: Patents
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Large Bakeries
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Leaveners
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Leavening is Basic to Baking - What's New
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Loaf quality: A team effort (Lecture)
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Low Phytate Whole-wheat Bread and Muffins. Dept Grain Science and Industry, Kansas State Uni.Manhattan,KS
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Low Temperature Proofing
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Making Bread - Tim Lindley
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Making French bread by CBP
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Making the right kind of dough
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Managing Energy in the Australian Bread Industry
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Measurement and interpretation of dough densities
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Methods of bread dough making
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Methods used in monitoring and controlling the quality of bread with particular reference to the mechanical dough development process
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Miscellaneous Flours - Rye Flour
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Mixing and Extensional Properties of wheat flour doughs with added corn flour, fibers and gluten
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Mixing, moulding and processing bread doughs
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Mixing: A contrary view
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Moisture Content and Migration in Bread Incorporating Dried Fruit
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Moisture Movements during the Cooling & Maturation of Bread
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n-3 Polyunsaturated Fatty Acids in a Fish-Oil- Supplemented Bread. J Sci.Fod Agriculture 1992.
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Natural Yeats and other methods of fermentation: 8-/1317 Fermentation and breadmaking with a sour dough based on Natural Yeasts. R Calvel (In French)
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Never mind the Quality
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New Breed Chinese Wheat For Bread
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New cornbread adds flavour to sandwiches
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New Ingredients make baking a piece of cake (premixes - bread and desserts).Prepared Foods Vol 162,Iss.No. Mid-April, 1993.
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New spiral cooling/conditioning system for bread production
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New Technologies for the Baking industry
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Note on the use of yeast to destroy glutathione in wheat-germ for breadmaking
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Notes on the importance of Absorption in Breadmaking
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Oat Breads
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Old Fashioned Bread making methods; The Book of Bread
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Our Daily Bread The Press, ChCh, Thurs. Aug 18,1994.
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Our Daily Bread: Home Style, Jan 1990.
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Outline of a continuous-baking process
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OxidationĖs IF Factor (bromate). Laurie Gorton Baking & Snack May 1997.
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Physical properties of baked products as functions of moisture and temperature
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Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust: P.Schieberle,W.Grosch, Lebensm Unters Forsch (1994) 198:292-296
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Practical baking
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Premixes and Concentrates Extra. British Baker, March 1989.
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Problems Associated With Producing Whole Wheat Bread
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Processing and quality of foods
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Proof and Fermentation
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Quality results with mixes. Receiving,storage and makeup factors. Bakers Digest,September 11,1984.
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Question time- Rye bread, Pasteurised egg and choux pastry, Shelf life of frozen cake batters,Icing consistency changing, Food hygiene regs and flour mills
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Raw materials - lower and upper levels for use in bread products: DSIR
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Reasons for Different Processes for Brown Bread: Breadmaking and Fermented Goods.
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Recent research progress in bread baking technology
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Recognition of baking quality by enzymic criteria
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Retarding
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Revolving around Dividing: Laurie Gorton Baking & Snack May 1997.
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ROPE: What is rope? DSIR Bakers Correspondence Course Report 1st Year A.J.Campbell and I.R. Waters Wheat Research Inst. 1988s
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Rye Bread Formulation and Processing AIB Research Dept Tech. Bull. Vol IX, Iss 5, May 1987.
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Rye Bread Varieties - Sour Dough Starter. Practical Baking, Chap 13.
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San Francisco-where sourĖs in its lair Br.Baker June 29,1991.
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Sanitation, chemical inhibitors still best mold control methods. Thomas Spooner Milling & Baking News June 10 1997
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Sour-dough fermentation in bread making. Jnl.Applied Bacteriology Symposium Supplement 1995 79.
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Sourdough bases improve the flavour of bread. European Baker, No 8 June 1995.
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Sourdough Processes-Methodology and Biochemistry. Bakers Digest,Feb 1981.
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Sponge & Dough Mixing. Lesson 29,pg 31-56
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Sponge-and-dough method
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Studies on fruit bread
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Studies on the development of variety bread formulations
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Studies on the flavour compounds of different bread types. P. Schieberle amd W./. Grosch Topics in Flavour Research. Copyright 1985 H Eichorn
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Studies on the use of artificial sweeteners in sweet bread and biscuits
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Supermarket Bakeries lead the Speciality Bread Trend
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Talking about Toast
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Technology of Brew Systems in bread production
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Technology of Prepared Mixes. AIB Research Dept.Tech.Bull March 1991, Vol XIII,Iss 3.
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Test Baking of Bread by Household Baking Machines
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The Bakers Digest, April 1974; Various Articles
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The Bread and Flour Report
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The bread story
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The effect of fermentation temperature,flour type,and starter on the properties of sour wheat bread. International Journal of Food science and Technology (1987) 22.
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The Fall and Rise of Slow Dough
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The History of Bread
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The key to quality
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The Latest in Value Added Developments
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The leavening of Bread Dough. Cereal Foods World,Nov 1985,Vol 30,No 11.
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The leavening story
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The mixing process
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The practice and science of breadmaking
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The Story of Bread
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The Students Technology of Breadmaking and Flour Confectionery
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The water content of bread-background notes. FMBRA Bulletin 1987,No 5 October.
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The Wheatless Breadmaking Method
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Time to write an H2O obituary
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Transglutaminase as a potential dough strengthener
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Types of Bread-Domestic Consumption of Bread by Type in percentage. Ref: Patents
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Typical UK Multipurpose Compound dough conditioner for use with Unbleached/Unrelated Flour
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Ultrasonic treatment of dough products. Ref: Patents
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Using bread in recipes
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Using dried fruit in bread products
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Vacuum cooling of baked products - Principles and applications
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Water addition and the physical properties of Mechanical dough development doughs and breads
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Wheat starch, cassava starch and cassava flour impairment of the breadmaking potential of wheat flour
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White pan bread (correspondence course)
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White, Wholewheat, Wheat and Multigrain Bread - A Survey of Formulas and Processes
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Why eat bread?
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