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

Author:

Thielemans KarelORCID,De Bondt YaminaORCID,Bautil AnORCID,Roye Chiara,Sels Bert F.,Courtin Christophe M.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Norme NF G06-037 : Essais des fibre—cellulose—Détermination de l’indice de viscosité limite et du degré du polymérisation moyen viscosimétrique,1981

2. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

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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