Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread-Reference-Cited by-同舟云学术

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Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread

Published:2023-06 Issue: Volume:240 Page:124376
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

He Yue,Wang Aixia,Chen Zhiying,Nie Mengzi,Xi Huihan,Gong Xue,Liu Liya,Wang Lili,Sun Jing,Bai Yajuan,Huang Yatao,Sun Peipei,Wang Fengzhong,Tong Li-Tao

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

1. Barley bread with improved sensory and antioxidant properties;del Carmen Robles-Ramirez;Int. J. Gastron. Food S.,2020

2. Dough properties and bread quality of wheat-barley composite flour as affected by beta-glucanase;Li;Cereal Chem.,2014

3. Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) beta-glucan;Kim;J. Agric. Food Chem.,2011

4. Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter;Han;Food Hydrocoll.,2019

5. Protein network formation during pound cake making: the role of egg white proteins and wheat flour gliadins;Deleu;Food Hydrocoll.,2016

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology;Food Chemistry;2024-12

2. Using salted egg white in steamed bread: Impact on functional and structural characteristics;Food Chemistry;2024-10

3. The role of β‐glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley‐enriched bread;International Journal of Food Science & Technology;2024-08-12

4. Effect of highland barley treated with heat–moisture on interactions between gluten and starch granules in dough;International Journal of Biological Macromolecules;2024-08

5. Impact of storage time on microbial communities and flavor profiles in highland barley grains;Journal of Stored Products Research;2024-06

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