Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread-Reference-Cited by-同舟云学术

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Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Published:2016-07 Issue: Volume:202 Page:120-124
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Sen,Li Li,Wang Xiao-xi,Zheng Xue-ling,Bian Ke,Bao Qing-dan

Funder

Natural Science Foundation of China

Foundation Research Funds

Henan University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Approved methods of the AACC;AACC,2000

2. Effect of flour particle size and damaged starch on the quality of cookies;Barak;Journal of Food Science and Technology – Mysore,2014

3. Effect of damaged starch on wheat starch thermal behavior;Barrera;Starch – Starke,2012

4. Influence of damaged starch on cookie and bread-making quality;Barrera;European Food Research and Technology,2007

5. Differential scanning calorimetric study on the effects of frozen storage on gluten and dough;Bot;Cereal Chemistry,2003

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