The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough-Reference-Cited by-同舟云学术

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The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Published:2022-02 Issue: Volume:370 Page:130976
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Xinyang,Pei Fei,Fang Yong

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Properties of whole grain wheat flour and performance in bakery products as a function of particle size;Bressiani;Journal of Cereal Science,2017

2. Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl;Correa;Starch/Staerke,2015

3. Interaction of modified celluloses and pectins with gluten proteins;Correa;Food Hydrocolloids,2014

4. Rheology and the breadmaking process;Dobraszczyk;Journal of Cereal Science,2003

5. Improving the quality of dough obtained with old durum wheat using hydrocolloids;Farbo;Food Hydrocolloids,2020

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1. Texture modulation of starch-based materials using microfoaming-assisted 3D printing;Future Foods;2024-06

2. Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition;International Journal of Biological Macromolecules;2024-06

3. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread;International Journal of Biological Macromolecules;2024-05

4. Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process;Food Biophysics;2024-04-23

5. Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties;Food and Bioprocess Technology;2024-03-18

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