Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough-Reference-Cited by-同舟云学术

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Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

Published:2019-10 Issue: Volume:95 Page:292-297
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Han Wen,Ma Sen^ORCID,Li Li,Zheng Xueling,Wang Xiaoxi

Funder

Henan province colleges and universities young backbone teacher plan

Fundamental Research Funds for the Henan Provincial Colleges and Universities in Henan University of Technology

Key scientific and technological project of Henan Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Relationships between flour/dough microstructure and dough handling and baking properties;Autio;Trends in Food Science & Technology,1997

2. The structure of the gluten network in dough: A study using environmental scanning electron microscopy;Bache;Journal of Cereal Science,1998

3. Consumer liking of refined and whole wheat breads;Bakke;Journal of Food Science,2007

4. Rheological properties of wheat flour dough and French bread enriched with wheat bran;Bleis;Journal of Cereal Science,2015

5. Confocal scanning light-microscopy in food research;Blonk;Food Research International,1993

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