Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

Author:

Deng Lili,Zhang Jian,Ren Hongtao,Song XiaoyanORCID,Zhao Renyong

Funder

Henan University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Determination of the pasting properties of rice with the rapid visco analyzer. Method 76–21,2000

2. Effect of baking conditions on properties of starch isolated from bread crumbs: pasting properties, iodine complexing ability, and X-ray patterns;Besbes;Food Bioprocess Technol.,2014

3. Impact of long-term frozen storage on the dynamics of water and ice in wheat bread;Chen;J. Cereal. Sci.,2013

4. Characterization of soluble starch from bread crumb;Ghiasi;Cereal Chem.,1979

5. Amylases and bread firming – an integrated view;Goesaert;J. Cereal. Sci.,2009

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