Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Author:

Kim Ji-Eun,Baik Byung-Kee,Park Chul Soo,Son Jae-Han,Choi Chang-Hyun,Mo Youngjun,Park Tae-Il,Kang Chon-Sik,Cho Seong-Woo

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference46 articles.

1. Approved Methods of Analysis;AACCI (American Association of Cereal Chemists International),2010

2. Steamed bread. II. Role of protein content and strength;Addo;Cereal Chemistry,1991

3. Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars;Cho;Journal of Integrative Agriculture,2018

4. Quality characteristics of steamed bread with repeated fermentation processes;Choi;Journal of the Korean Society of Food Science and Nutrition,2011

5. Gas formation and gas retention. I. The system and methodology;Czuchajowska;Cereal Foods World,1993

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