How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties-Reference-Cited by-同舟云学术

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How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties

Published:2020-11 Issue: Volume:96 Page:103081
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Jin Xiaoxuan,Lin Suyun,Gao Jing,Wang Yong,Ying Jian,Dong Zhizhong,Zhou Weibiao

Funder

COFCO Corporation

National University of Singapore

Agency for Science, Technology and Research

Singapore Ministry of Education Academic Research

National Key R&D Program of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC,2000

2. Advances in Food Rheology and its Applications;Ahmed,2016

3. Effect of whole grain wheat flour on the mixing properties, oil uptake, and in vitro starch digestibility of instant fried noodles;Bae;Cereal Chem.,2015

4. Fibre and water binding;Chaplin;Proc. Nutr. Soc.,2003

5. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran;Coda;Food Microbiol.,2014

Cited by 25 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. Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion;Food Chemistry;2024-12

2. Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran;Journal of the Science of Food and Agriculture;2024-06-25

3. Two-step modification of pullulanase and transglucosidase: A novel way to improve the gel strength and reduce the digestibility of rice starch;International Journal of Biological Macromolecules;2024-05

4. Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage;Foods;2024-04-30

5. Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation;Food Science and Technology International;2024-04-23

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