Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making-Reference-Cited by-同舟云学术

Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making

Published:2024-01 Issue: Volume:146 Page:109258
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Thielemans Karel^ORCID,De Bondt Yamina^ORCID,Bautil An^ORCID,Roye Chiara,Sels Bert F.,Courtin Christophe M.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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3. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012

4. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran;Chen;Cereal Chemistry,1988

5. A comparative study of commercial modified celluloses as bread making additives;Correa;International Journal of Food Properties,2015

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