RELATIONSHIP BETWEEN PHYSICOCHEMICAL CHARACTERISTICS OF KOREAN WHEAT FLOUR AND QUALITY ATTRIBUTES OF STEAMED BREAD

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, Korean style steamed bread (KSSB) and northern-style

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Transaction Frequency and Hedging in Commodity Processing

This study examines the effect of transaction frequency on profit and cash flow risk for firms that periodically purchase inputs, continuously transform inputs into outputs, and periodically sell output.Soybean-processing profit and cash flows are computed for unhedged, direct-hedged, and risk-minimizing-hedged processing with up to jacques marie m

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