Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation-Reference-Cited by-同舟云学术

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Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation

Published:2018-12 Issue: Volume:98 Page:39-45
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Yao,Li Dandan,Yang Na,Jin Zhengyu,Xu Xueming

Funder

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2000

2. Approved methods of the American Association of Cereal Chemists;AACC,2000

3. Biopolymer interactions, water dynamics, and bread crumb firming;Bosmans;Journal of Agricultural and Food Chemistry,2013

4. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum;Cagno;Journal of Agricultural and Food Chemistry,2006

5. Instrumental techniques for measurement of textural and rheological properties of foods;Campanella,2011

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3. Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition;International Journal of Biological Macromolecules;2024-06

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