The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread-Reference-Cited by-同舟云学术

The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread

Published:2019-10-16 Issue:3 Volume:57 Page:993-1002
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Jalali Mahdi,Sheikholeslami Zahra,Elhamirad Amir Hossein,Haddad Khodaparast Mohammad Hossein,Karimi Mahdi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04132-7.pdf

Reference36 articles.

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3. Armero E, Collar C (1996) Antistailing additives, flour type and sourdough process effects on functionality of wheat doughs. J Food Sci 61(2):299–303. https://doi.org/10.1111/j.1365-2621.1996.tb14180.x

4. Bárcenas ME, Haros M, Benedito C, Rosell MC (2003) Effect of freezing and frozen storage on the staling of part-baked bread. Food Res Int 36(8):863–869. https://doi.org/10.1016/S0963-9969(03)00093-0

5. Bilbao-Sáinz C, Butler M, Weavar T, Bent J (2007) Wheat starch gelatinization under microwave irradiation and conduction heating. Carbohydr Polym 69(2):224–232. https://doi.org/10.1016/j.carbpol.2006.09.026

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