Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour-Reference-Cited by-同舟云学术

Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour

Published:2016-05 Issue: Volume:69 Page:40-48
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Bucsella Blanka,Molnár Dóra,Harasztos Anna Helga,Tömösközi Sándor

Funder

Healthcare and tradition: development of raw materials, products and technology in cereal industry

The relationships of bread making quality properties of wheat with the composition of gluten and pentosan

Development of quality orientated, harmonized educational and R+D+I strategy and operational model at the Budapest University of Technology and Economics

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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3. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chem.,1995

4. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction;Blandino;Food Chem.,2013

5. The role of pentosans and starch in baking of whole meal rye bread;Buksa;Food Res. Int.,2010

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