Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage-Reference-Cited by-同舟云学术

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Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage

Published:2019-11 Issue: Volume:297 Page:124902
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Yongli,Zhao Yimeng,Zhu Yifan,Qin Sizhou,Deng Yun,Zhao Yanyun

Funder

Shanghai Municipal Agricultural Commission of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Change of white wheat bread crumb and effect of maltogenic Î±-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience;Amigo;Food Chemistry,2016

2. The use of potato fiber to improve bread physico-chemical properties during storage;Curti;Food Chemistry,2016

3. Modified insoluble dietary fibers in okara affect body composition, serum metabolic properties, and fatty acid profiles in mice fed high-fat diets: An NMR investigation;Dai;Food Research International,2019

4. Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles;Ding;Food Hydrocolloids,2015

5. Effect of partially gelatinized corn starch on the rheological properties of wheat dough;Fu;LWT - Food Science and Technology,2016

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