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

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Rheological properties of wheat flour dough and pan bread with wheat bran

Published:2016-09 Issue: Volume:71 Page:177-182
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Boita Elis R.F.,Oro Tatiana,Bressiani Joseane,Santetti Gabriela S.,Bertolin Telma E.,Gutkoski Luiz C.

Funder

National Council for Scientific and Technological Development (CNPq)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. Official Methods of Analysis;AACC,2010

2. Isolation and characterization of insoluble fiber (Phoenix dactylifera L.);Ahmed;LWT Food Sci. Technol.,2013

3. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology;Bae;J. Cereal Sci.,2014

4. Milling e a further parameter affecting the rapid visco analyser (RVA) profile;Becker;Cereal Chem.,2001

5. Improving the quality of whole wheat bread by using various plant origin materials;Boz;Czech J. Food Sci.,2013

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