Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life-Reference-Cited by-同舟云学术

Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

Published:2017-11-01 Issue:1 Volume:55 Page:1-9
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hayta M.,Hendek Ertop M.^ORCID

Funder

Erciyes Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2823-1/fulltext.html

Reference22 articles.

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2. Autio K, Salmenkallio-Marttila M (2001) Light microscopic investigations of cereal grains, doughs and breads. LWT-Food Sci Technol 34:18–22

3. Bianchia F, Careria M, Chiavarob E, Muscia M, Vittadinib E (2008) Gas chromatographic–mass spectrometric characterisation of the Italian protected designation of origin “Altamura” bread volatile profile. Food Chem 110:787–793

4. Błaszczak W, Sadowska J, Rosell CM, Fornal F (2004) Structural changes in the wheat dough and bread with the addition of alpha-amylases. Eur Food Res Technol 219:348–354

5. Chavan RS, Chavan SR (2011) Sourdough Technology—A traditional way for wholesome foods: a Review. Food Sci Food Saf 10:170–183

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