Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage-Reference-Cited by-同舟云学术

Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

Published:2015-01-30 Issue:5 Volume:8 Page:1089-1101
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Spina Alfio,Brighina Selina,Muccilli Serena,Mazzaglia Agata,Rapisarda Paolo,Fallico Biagio,Arena Elena

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1476-1.pdf

Reference55 articles.

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2. AACC. International. Approved Methods of Analysis, 11th Ed. Method 54–40.02. Mixograph method. Approved November 3, 1999. AACC International, St. Paul, MN, U.S.A. http://dx.doi.org/ 10.1094/AACCIntMethod-54-40.02 .

3. Ait-Ameur, L., Mathieu, O., Lalanne, V., Trystram, G., & Birlouez-Aragon, I. (2007). Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chemistry, 101(4), 1407–1416.

4. Arena, E., Fallico, B., & Maccarone, E. (2001). Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation. International Journal of Food Science & Technology, 36, 145–151.

5. Belitz, H. B., Grosch, W., & Schieberle, P. (2004). Food chemistry (3rd ed., pp. 258–282). Berlin: Springer.

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