Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine-Reference-Cited by-同舟云学术

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Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine

Published:2023-07 Issue: Volume:112 Page:103717
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Yano Hiroko^ORCID,Ibori Kei,Koda Tomonori,Fukui Masaru,Nishioka Akihiro^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference13 articles.

1. Effect of conditions of shear and heat milling machine on structures and properties of rice batter;Abiko;J. Food Process. Preserv.,2021

2. Thermal properties of gluten proteins of two soft wheat varieties;Falcão-Rodrigues;Food Chem.,2005

3. Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine;Kanke;Food Sci. Technol. Res.,2021

4. Novel method for producing amorphous rice flours by milling without adding water;Katsuno;Starch‐Stärke,2010

5. Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions;Li;Cereal Chem.,2003

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