Effect of buckwheat hull particle-size on bread staling quality

Author:

Wang Lijuan,Li Yang,Guo Zicong,Wang Haoran,Wang Aili,Li Zaigui,Chen Yaoxing,Qiu Ju

Funder

China Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. American Association of Cereal Chemists (AACC). (2010). Approved Methods of the AACC (11th Ed.). Methods 46–10.01, 30–25.01, 76–13.01, 54-21.02, 10–05.01, and 44–15.02. St Paul, MN, USA: AACC International. https://doi.org/10.1094/AACCIntMethod-76-13.01 (46-10.01, 30-25.01, 54-21.02, 10-05.01, and 44-15.02).

2. In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads;Ajani;Food Chemistry,2022

3. Dietary fibre sources in bread: Influence on technological quality;Almeida;LWT - Food Science and Technology,2013

4. Mechanical dissociation and fragmentation of lignocellulosic biomass: Effect of initial moisture, biochemical and structural proprieties on energy requirement;Barakat;Applied Energy,2015

5. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography;Besbes;Journal of Food Engineering,2013

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