The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

Author:

Houngbédji MarcelORCID,Madodé Yann E.,Mestres Christian,Akissoé Noël,Manful John,Matignon Brigitte,Grabulos Joël,Joseph Hounhouigan D.

Funder

Consultative Group on International Agricultural Research (CGIAR)

Global Rice Science Partnership (GRiSP) project

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. Optimisation de la fermentation en milieu semi-solide pour la production d'ablo, un pain cuit à la vapeur d'Afrique de l'ouest;Agro;J. Appl. Biosci.,2014

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3. Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time;Borzani;Braz. Arch. Biol. Technol.,2004

4. Emulsifiers and/or extruded starch in the production of breads from cassava;Defloor;Cereal Chem.,1991

5. Characterization of structure of gluten-free breads by using X-ray microtomography;Demirkesen;Food Hydrocolloids,2014

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