Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars-Reference-Cited by-同舟云学术

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Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars

Published:2024-04 Issue: Volume:198 Page:115962
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tian Wenfei,Zhi Lei,Chen Tiantian,Gong Xue,Zhang Yan,He Zhonghu^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Pre milling debranning of wheat with a commercial system to improve flour quality;Barroso Lopes;Journal of Food Science and Technology,2022

2. Alkylresorcinol content in whole grains and pearled fractions of wheat and barley;Bordiga;Journal of Cereal Science,2016

3. Effect of wheat genotype and environment on relationships between dough extensibility and breadmaking quality;Caffe-Treml;Cereal Chemistry,2011

4. Wheat bran layers: Composition, structure, fractionation, and potential uses in foods;Chen,2023

5. Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process;Ciccoritti;LWT,2019

Cited by 2 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. Arabinoxylan profiles in Chinese winter wheat: novel QTL and molecular marker;Journal of Cereal Science;2024-09

2. Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions;Cereal Chemistry;2024-07-11

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