Improving the quality of dough obtained with old durum wheat using hydrocolloids-Reference-Cited by-同舟云学术

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Improving the quality of dough obtained with old durum wheat using hydrocolloids

Published:2020-04 Issue: Volume:101 Page:105467
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Farbo Maria Grazia,Fadda Costantino,Marceddu Salvatore,Conte Paola,Del Caro Alessandra,Piga Antonio

Funder

Regione Autonoma della Sardegna

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

2. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs;Ahmed;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

3. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009

4. No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates;Biesiekierski;Gastroenterology,2013

5. Wheat dough imitating artificial dough system based on hydrocolloids and glass beads;Brandner;Journal of Food Engineering,2018

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