Physical aspects of the improvement of dough by fat-Reference-Cited by-同舟云学术

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Physical aspects of the improvement of dough by fat

Published:1977-01 Issue:1 Volume:2 Page:57-70
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bell B.M.,Daniels D.G.H.,Fisher N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

1. Special report: Continuous breadmaking—The Chorleywood Process;Axford;Cereal Sci. Today,1963

2. Effect of temperature on dough properties. II;Baker;Cereal Chem.,1939

3. The relationship of fats to texture, crumb and volume of bread;Baker;Cereal Chem.,1942

4. Special report: Continuous breadmaking—The role that fat plays;Baldwin;Cereal Sci. Today,1963

5. Special report: Continuous breadmaking—The role that fat plays;Baldwin;Cereal Sci. Today,1963

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1. Fat replacers in baked products: their impact on rheological properties and final product quality;Critical Reviews in Food Science and Nutrition;2022-03-14

2. Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour;Periodica Polytechnica Chemical Engineering;2019-05-10

3. Proteins;Mechanism and Theory in Food Chemistry, Second Edition;2017-11-08

4. Prediction of baking results from farinograph measurements by using stepwise linear regression and artificial neuronal networks;Journal of Cereal Science;2017-07

5. Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge-and-Dough Breadmaking Quality;Cereal Chemistry Journal;2015-09

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