Abstract
The milling and manufacture of breads using rye and triticale are described. The manufacture of barley and oat products for use in breadmaking is introduced and consideration given to their effects on bread quality. The manufacture of gluten-free and other wheatless breads is introduced and some examples illustrated. Some examples of unleavened flat breads are described.
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Cauvain, S. (2015). Other Cereals in Breadmaking. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_13
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DOI: https://doi.org/10.1007/978-3-319-14687-4_13
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