2018•Trends in Food Science & TechnologyOpen access

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Lauren Tebben, Yanting Shen, Yonghui Li

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Key concepts: Food science, Whole wheat, Wheat bread, Bread making, Gluten, Wheat flour, Gluten free, Flavor

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Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality — Research Paper | ScholarLens