Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking-Reference-Cited by-同舟云学术

Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking

Published:1994-01 Issue:4 Volume:27 Page:379-393
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Haque Anwarul,Morris Edwin R.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. The Wheat Trap;Andrae,1985

2. Einfluss der wasserloslichen Weizen und Roggen-pentosane auf die Backeigenschaften von Weizenmehlen und anderen Rohstoffen;Casier;Gertreide. Mehl. Brot.,1973

3. Xanthan gum in protein fortifled starch bread;Christianson;Food Technol.,1974

4. Composite flour technology: TPI's experience and opinions on the planning and implementation of national programmes;Crabtree;Trop. Sci.,1982

5. Emulsifiers and/or extruded starch for the production of breads from cassava;Delcour;Cereal Chem.,1991

Cited by 66 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. Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology;Cereal Chemistry;2023-11-06

2. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction;Frontiers in Nutrition;2023-10-27

3. Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach;Sains Malaysiana;2023-02-28

4. Creep–recovery and oscillatory rheology of flour-based systems;Advances in Food Rheology and Its Applications;2023

5. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products;Critical Reviews in Food Science and Nutrition;2022-09-12