Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours-Reference-Cited by-同舟云学术

Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours

Published:2012-03 Issue:1 Volume:24 Page:13-18
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Stojceska Valentina,Butler Francis

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

1. Characterizing and exploiting the rheology of wheat hardness;Anderssen;European Food Research and Technology,2009

2. Bread quality relationship with rheological measurements of wheat flour dough;Autio;Cereal Chemistry,2001

3. Relationship between lipid content and composition and loaf volume of twenty-six common spring wheats;Bekes;Cereal Chemistry,1986

4. Improvement of methods for measuring the quality of bread making wheat;Bhandari,1994

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

Cited by 31 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. Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size;LWT;2024-07

2. Effect of genotype-environment interaction on some important quality parameters of common wheat (Triticum aestivum L.);Agricultural Science and Technology;2023-06

3. Environmental influence on grain quality stability of common wheat cultivars;Zemdirbyste-Agriculture;2023-05-23

4. Rheology of wheat flour dough at mixing;Current Opinion in Food Science;2022-10

5. Bakery Products;Elementary Food Science;2022-05-29