Cereal Chem 60:90 - 91.  |  VIEW ARTICLE
Note: Characteristics of Bread and Sponge Cake Baked from Wheat Flour Exposed to Gaseous Ammonia.

M. Terada, J. Minami, and T. Yamamoto. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Dough made from flour exposed to gaseous ammonia shows rheological properties similar to properties of doughs made from heat-conditioned flour or flour containing oxidizing agents. The effects of ammonia treatment on breads and sponge cakes are described.