Physicochemical and bread-making properties of air flow pulverized wheat and corn flours

Author:

Chung Soo Yeon,Han Sung Hee,Lee Seog Won,Rhee Chul

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference29 articles.

1. Park SH, Wilson JD, Seabourn BW. Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality. J. Cereal Sci. 49: 98–105 (2009)

2. Lelievre J, Lorenz K, Meredith P, Baruch DW. Effects of starch particle size and protein concentration on breadmaking performance. Starch/Stärke 39: 347–352 (1987)

3. Sandstedt RM. The function of starch in the baking of bread. Baker’s Digest 35: 36 (1961)

4. Hoseney RC. Dry Milling of Cereals: Principles of Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, MN, USA. pp. 125–145 (1994)

5. Kulp K. Characteristics of small granule starch of flour and wheat. Cereal Chem. 50: 666–679 (1973)

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