Wheat bread quality attributes using jet milling flour fractions-Reference-Cited by-同舟云学术

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Wheat bread quality attributes using jet milling flour fractions

Published:2018-06 Issue: Volume:92 Page:540-547
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Vouris Dimitrios G.,Lazaridou Athina,Mandala Ioanna G.,Biliaderis Costas G.

Funder

General Secretariat for Research and Technology, Greek Ministry of Education, Life Long Learning and Religious Affairs

Greek State Scholarship foundation

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. 10–05.01 (rapeseed displacement) and 44-15.02 (moisture content) methods;AACC International,2010

2. Jet milling effect on wheat flour characteristics and starch hydrolysis;Angelidis;Journal of Food Science & Technology,2016

3. Effect of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten;Araki;Food Science and Technology Research,2009

4. Texture properties of formulated wheat doughs - relationships with dough and bread technological quality;Armero;Zeitschrift für Lebensmitteluntersuchung und -Forschung A - Food Research and Technology,1997

5. Flour properties of milky-white rice mutants in relation to specific loaf volume of rice bread;Ashida;Food Science and Technology Research,2010

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4. Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads;Food Research International;2024-02

5. Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads;Food Hydrocolloids for Health;2023-12

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