Effect of modified celluloses on dough rheology and microstructure

Author:

Correa M.J.,Añón M.C.,Pérez G.T.,Ferrero C.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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2. Gle, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics;Angioloni;Journal of Food Engineering,2009

3. Anstistaling additives, flour type and sourdough process effects on functionality of wheat doughs;Armero;Journal of Food Science,1996

4. Monograph D1347–72 test methods for methylcellulose;ASTM International,1995

5. Bárcenas, M. E., De la O-Keller, J., & Rosell, C. M. (in press) Influence of different hydrocolloids on major wheat dough components (gluten and starch). Journal of Food Engineering. doi:10.1016/j.jfoodeng2009.03.012.

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