The effect of kneading speed on breadmaking from unrefined wheat flour dough
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03901-z.pdf
Reference39 articles.
1. Schaffer-Lequart C, Lehmann U, Ross AB, Roger O, Eldridge AL, Ananta E, Bietry MF, King LR, Moroni AV, Srichuwong S, Wavreille AS, Redgwell R, Labat E, Robin F (2017) Whole grain in manufactured foods: current use, challenges and the way forward. Crit Rev Food Sci Nutr 57:1562–1568. https://doi.org/10.1080/10408398.2013.781012
2. Parenti O, Guerrini L, Zanoni B (2020) Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 99:152–166. https://doi.org/10.1016/j.tifs.2020.02.034
3. Gómez M, Gutkoski LC, Bravo-Núñez Á (2020) Understanding whole-wheat flour and its effect in breads: a review. Compr Rev Food Sci Food Safety 19:3241–3265. https://doi.org/10.1111/1541-4337.12625
4. Hauner H, Bechthold A, Boeing H, Brönstrup A, Buyken A, Leschik-Bonnet E, Linseisen J, Schulze M, Strohm D, Wolfram G (2012) Evidence-based guideline of the German Nutrition Society: carbohydrate intake and prevention of nutrition-related diseases. Ann Nutr Metab 60:1–58. https://doi.org/10.1159/000335326
5. Ye EQ, Chacko SA, Chou EL, Kugizaki M, Liu S (2012) Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. J Nutr 142:1304–1313. https://doi.org/10.3945/jn.111.155325
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