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Functionality Tests for Wheat-Based Products

FIGURE 15.11 Sequential steps followed to perform the 100 g flour straight dough baking test, (a) Raw ingredients, (b) Dough mixing. [Pg.501]

FIGURE 15.12 (Continued) Sequential steps followed to perform the cookie spread factor test, (d) Cutting, (e) Baking, (f) Evaluation of cookie diameter and height. [Pg.507]

See other pages where Functionality Tests for Wheat-Based Products is mentioned: [Pg.500]

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