Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers-Reference-Cited by-同舟云学术

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Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers

Published:2019-01 Issue: Volume:271 Page:284-290
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Rong,Sun Weidong,Zhang Yanjuan,Huang Zuqiang^ORCID,Hu Huayu,Zhao Mengyao

Funder

Natural Science Foundation of China

Guangxi Natural Science Foundation

Nanning Scientific Research and Technological Development Project

Guangxi Distinguished Experts Special Foundation

Scientific Research Foundation of Guangxi University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread;Aguilar;LWT – Food Science and Technology,2015

2. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour;Asmeda;Food Chemistry,2016

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

4. Continuous distribution analysis of T2 relaxation in meat—An approach in the determination of water-holding capacity;Bertram;Meat Science,2002

5. Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage;Chen;Food Chemistry,2017

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2. The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough;International Journal of Biological Macromolecules;2024-10

3. Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch;Carbohydrate Polymers;2024-10

4. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

5. Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability;International Journal of Biological Macromolecules;2024-08

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