Properties of whole grain wheat flour and performance in bakery products as a function of particle size-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

Published:2017-05 Issue: Volume:75 Page:269-277
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Bressiani Joseane,Oro Tatiana,Santetti Gabriela S.,Almeida Juliano L.,Bertolin Telma E.,Gómez Manuel,Gutkoski Luiz C.

Funder

Research Support Foundation of Rio Grande do Sul

National Council for Scientific and Technological Development

MCTI/CNPQ/Universal notice

Cooperativa Agrária

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Approved Methods of Analysis;AACCI. American Association of Cereal Chemists International,2010

2. Effect of flour particle size and damaged starch on the quality of cookies;Barak;J. Food Sci. Tech. Mysore,2014

3. Rheological properties of wheat flour dough and pan bread with wheat bran;Boita;J. Cereal Sci.,2016

4. Influence of bran particle size on bread-baking quality of whole grain wheat flour and starch retrogradation;Cai;Cereal Chem.,2014

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

Cited by 74 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. Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat;Food Bioscience;2024-10

2. Predicting the properties of wheat flour from grains during debranning: A machine learning approach;Heliyon;2024-09

3. Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features;Foods;2024-08-26

4. Role of particle size in modulating starch digestibility and textural properties in a rye bread model system;Food Research International;2024-08

5. Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation;Journal of Culinary Science & Technology;2024-07-18

同舟云学术

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