Effect of partially gelatinized corn starch on the rheological properties of wheat dough-Reference-Cited by-同舟云学术

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Effect of partially gelatinized corn starch on the rheological properties of wheat dough

Published:2016-03 Issue: Volume:66 Page:324-331
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fu Zong-qiang,Che Li-ming,Li Dong,Wang Li-jun,Adhikari Benu

Funder

Chinese Universities Scientific Fund

High Technology Research and Development Program of China

Science and Technology Support Project of China

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Rheological and physical characterization of pregelatinized maize starches;Anastasiades;Journal of Food Engineering,2002

2. Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: a mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions;Fustier;Journal of Cereal Science,2008

3. Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying;Fu;Carbohydrate Polymers,2012

4. Wheat flour constituents: how they impact bread quality, and how to impact their functionality;Goesaert;Trends in Food Science & Technology,2005

5. Dough properties and bread quality of flours supplemented with cross-linked corn starch;Hung;Food Research International,2004

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