Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread-Reference-Cited by-同舟云学术

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Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

Published:2018-01 Issue: Volume:79 Page:408-417
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Gao Jing,Tay Shia Lyn,Koh Audrey Hui-Si,Zhou Weibiao

Funder

Agency for Science, Technology and Research

Scientific Research Platform

National University of Singapore

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting texture layers: fish sticks;Albter;Food Qual. Prefer,2012

2. The effects of bolus hardness on masticatory kinematics;Anderson;J. Oral Rhabil.,2002

3. Bolus formation and disintegration during digestion of food carbohydrates;Bornhorst;Compr. Rev. Food Sci. Food Saf.,2012

4. Food Texture and Viscosity;Bourne,2002

5. Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough;Chin;J. Sci. Food Agric.,2005

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2. Structural, microstructural, and textural modifications of meringues induced by low-pressure baking process;International Journal of Gastronomy and Food Science;2023-09

3. Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review;Food Chemistry;2023-03

4. Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction;Foods;2022-12-21

5. The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite;Clinical Nutrition ESPEN;2022-12

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