Effect of freeze-dried gluten addition on texture of hamburger buns-Reference-Cited by-同舟云学术

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Effect of freeze-dried gluten addition on texture of hamburger buns

Published:2005-01 Issue:1 Volume:41 Page:19-21
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Esteller M.S.,Pitombo R.N.M.,Lannes S.C.S.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference11 articles.

1. Is wet gluten good for baking?;Czuchajowska;Cereal Chemistry,1996

2. Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate;Every;Starch/Stärke,1998

3. Sensory Evaluation of Food—Principles and Practises;Lawless,1998

4. Modification of wheat gluten for nonfood applications;Lens;Cereal Foods World,1999

5. Properties and applications of texturized wheat gluten;Maningat;Cereal Foods World,1999

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Estimation of wheat protein content and wet gluten content based on fusion of hyperspectral and RGB sensors using machine learning algorithms;Food Chemistry;2024-08

2. Mathematical modeling of convective drying of wheat gluten granules in suspended state: installation for process implementation;IOP Conference Series: Earth and Environmental Science;2022-12-01

3. Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies;Applied Sciences;2022-08-29

4. Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns;Food Science & Nutrition;2022-03

5. Quality attributes of breads from high‐quality cassava flour improved with wet gluten;Journal of Food Science;2020-07-20

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