Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure

Author:

Angioloni Alessandro,Collar Concha

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Suitability of oat, millet and sorghum in breadmaking;Angioloni;Food and Bioprocess Technology,2012

2. Effect of pressure and temperature on the gelatinization of starch at various starch concentrations;Baks;Biomacromolecules,2008

3. Structural and chemical modifications of short dough during baking;Chevallier;Journal of Cereal Science,2002

4. Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling;Collar;European Food Research and Technology,2003

5. Novel high fibre and whole grain breads;Collar,2008

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