Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Effects of purified endo-beta-xylanase and endo-beta-glucanase on the structural and baking characteristics of rye doughs;Autio;LWT – Food Science and Technology,1996
2. Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka;Basman;European Food Research and Technology,2001
3. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chemistry,1995
4. High (1 -> 3,1 -> 4)-betaglucan barley fractions in bread making and their effects on human glycemic response;Cavallero;Journal of Cereal Science,2002
5. Barley bran flour evaluated as dietary fiber ingredient in wheat bread;Chaudhary;Cereal Foods World,1990
Cited by 31 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. Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research;Foods;2024-02-04
2. Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health;Applied Sciences;2023-10-13
3. Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru;Foods;2023-04-26
4. Pigmented Barley: Phytochemical Composition, β-Glucan Content, and Applications;Pigmented Cereals and Millets;2023-02-17
5. Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan;Nippon Shokuhin Kagaku Kogaku Kaishi;2023-02-15
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