Rheological properties of wheat flour dough and French bread enriched with wheat bran-Reference-Cited by-同舟云学术

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Rheological properties of wheat flour dough and French bread enriched with wheat bran

Published:2015-09 Issue: Volume:65 Page:167-174
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Le Bleis F.,Chaunier L.,Chiron H.,Della Valle G.,Saulnier L.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Health benefits of dietary fiber;Anderson;Nutr. Rev.,2009

2. Dough structure, dough rheology, and baking quality;Bloksma;Cereal Foods World,1990

3. Effect of wheat dietary fibres on bread dough development and rheological properties;Bonnand-Ducasse;J. Cereal Sci.,2010

4. Bran in bread: effects of particle size and level of wheat and oat bran on mixing, proving and baking;Campbell,2008

5. The influence of dietary fibres on bubble development during bread making;Cavella,2008

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4. Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects;Foods;2024-03-07

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