Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality-Reference-Cited by-同舟云学术

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Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality

Published:2020-08 Issue: Volume:320 Page:126615
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Avramenko Nicole A.,Hopkins Erin J.,Hucl Pierre,Scanlon Martin G.,Nickerson Michael T.

Funder

Western Grains Research Foundation

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Stickiness in foods: A review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

2. The impact of salt reduction in bread: A review;Belz;Critical Reviews in Food Science and Nutrition,2012

3. Partial substitution of sodium with potassium in white bread: Feasibility and bioavailability;Braschi;International Journal of Food Science and Nutrition,2009

4. Effects of different salts on mixing and extension parameters on a diverse group of wheat cultivars using 2-g mixograph and extensigraph methods;Butow;Cereal Chemistry,2002

5. Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread;Charlton;International Journal of Food Science and Nutrition,2007

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2. Analytical composition of flours through thermogravimetric and rheological combined methods;Thermochimica Acta;2022-05

3. Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread;International Journal of Food Science & Technology;2022-02-07

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