Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review
Author:
Affiliation:
1. Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
2. Federal Institute of Acre (IFAC), Xapuri, Brazil
Funder
National Council for Scientific and Technological Development
State of São Paulo Research Foundation
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1966380
Reference137 articles.
1. The Effect of Ultrasonic Probe Size for Effective Ultrasound-Assisted Pregelatinized Starch
2. Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure
3. Use of ultrasound for the determination of flour quality
4. Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice
5. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads
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