Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality-Reference-Cited by-同舟云学术

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Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality

Published:2017-09 Issue: Volume:77 Page:275-283
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Gao Jing,Tay Shia Lyn,Koh Audrey Hui Si,Zhou Weibiao

Funder

Agency for Science, Technology and Research (A*STAR) Singapore

Jiangsu Province under the Scientific Research Platform scheme

National University of Singapore

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference25 articles.

1. Texture Analysis Procedures. Research Department;AIB Standard Procedures,2011

2. Kinetics of microbial growth, gas production, and dough volume increase during leavening;Akdoǧan;Enzyme Microb. Technol.,1992

3. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers;Alava;J. Cereal Sci.,2001

4. Impact of green tea extract and fungal alpha-amylase on dough proofing and steaming;Ananingsih;Food Bioprocess Technol.,2013

5. 1-Wheat and other triticum grains;Arendt,2013

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