Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties

Author:

Taniguchi AsukaORCID,Miura MakotoORCID,Ikeda Tatsuya M.ORCID,Kaneko Shingo,Kobayashi Rie

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. BARLEY: Post-harvest operations. Food and agriculture organization of the united nations;Akar,2004

2. Relationship of damaged starch with some physicochemical parameters in assessment of wheat flour quality;Ali;Pakistan Journal of Botany,2014

3. Effects of high β-glucan barley on visceral fat obesity in Japanese individuals: A randomized, double-blind study;Aoe;Nutrition,2017

4. Effect of flour particle size and damaged starch on the quality of cookies;Barak;Journal of Food Science & Technology,2014

5. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems;Barrera;Journal of the Science of Food and Agriculture,2015

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