Effect of potassium carbonate on rheological properties of dough and its mechanism

Author:

Jia Shuqi,Cao Jian,Dai Yangyong,Hou Hanxue,Wang Wentao,Ding Xiuzhen,Zhang Hui

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume;Abebe;European Food Research and Technology,2015

3. Influence of hydrocolloids on the quality of major flat breads: A review;Akanksha;Journal of Food Processing,2016

4. Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread;Azeem;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2020

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

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