Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

Published:2021-03 Issue: Volume:138 Page:110604
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Selaković Anastasija,Nikolić Ivana,Dokić Ljubica,Šoronja-Simović Dragana,Šimurina Olivera,Zahorec Jana,Šereš Zita

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. American association of cereal chemists, approved methods 44-19, 08-01,1995

2. Mini review: On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

3. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

4. CLSM study of layers in laminated dough: Roll out of layers and elastic recoil;Bousquieres;Journal of Cereal Science,2014

5. Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics;Bravo‐Nuñez;International Journal of Food Science and Technology,2018

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits;Ultrasonics Sonochemistry;2024-10

2. Protein-polyphenol conjugation through alkali treatment improves the structure and functionality of gluten;Journal of Food Measurement and Characterization;2024-09-09

3. Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry;Food Hydrocolloids;2024-08

4. Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran;Food Hydrocolloids;2024-06

5. РОЗШИРЕННЯ АСОРТИМЕНТУ БОРОШНЯНИХ ВИРОБІВ ВЛАСНОГО ВИРОБНИЦТВА ЯК ЗАПОРУКА КОНКУРЕНТОСПРОМОЖНОСТІ ПІДПРИЄМСТВА РЕСТОРАННОГО ГОСПОДАРСТВА;Innovations and Technologies in the Service Sphere and Food Industry;2024-05-22

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3