Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
1. Dietary fibre sources in frozen part-baked bread: Influence on technological quality;Almeida;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2013
2. Evaluation of physicochemical properties of gluten modified by Glucose oxidase and Xylanase;Amiri;Journal of Cereal Science,2016
3. Texture properties of formulated wheat doughsRelationships with dough and bread technological quality;Armero;Zeitschrift für Lebensmittel-untersuchung und -Forschung A,1997
4. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination;Caballero;Journal of Food Engineering,2007
Cited by 19 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. Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes;Foods;2024-06-19
2. Improving the inhibitory resistance of xylanase FgXyn11C from Fusarium graminearum to SyXIP-I by site-directed mutagenesis;International Journal of Biological Macromolecules;2024-06
3. Efecto de los sobrenadantes de Trametes maxima CU1 en las propiedades físicas del pan;Scientia Agricolis Vita;2024-01-31
4. Grain Processing and Baking Technology;Frontiers in Food Biotechnology;2024
5. Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut;Food Science and Technology International;2023-12-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3