Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread-Baking Process-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread-Baking Process

Published:2014-12 Issue:6 Volume:45 Page:462-476
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Chhanwal Narayansing¹²,Anandharamakrishnan Chinnaswamy¹²

Affiliation:

1. Department of Food Engineering; CSIR-Central Food Technological Research Institute (CSIR-CFTRI); Mysore 570 020 India

2. Acadamy of Scientific and Innovative Research (AcSIR); CSIR-Central Food Technological Research Institute (CSIR-CFTRI); Mysore 570 020 India

Funder

Department of Science and Technology (DST), Government of India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12097/fullpdf

Reference34 articles.

1. An investigation of bread baking process in a pilot-scale electrical heating oven using computational fluid dynamics;Anishaparvin;J. Food Sci.,2010

2. Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread baking process;Chhanwal;J. Food Eng.,2010

3. Computational fluid dynamics modeling of bread baking process;Chhanwal;Food Res. Int.,2011

Cited by 17 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. Texture Profile Analysis;Methods and Protocols in Food Science;2024

2. Rope and Mould Spoilage in Breadmaking – Risk Analysis;Sourdough Microbiota and Starter Cultures for Industry;2024

3. Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread;Foods;2023-10-01

4. Experimental Comparison of Models of the Drying-Cooling Process of Flatbreads for Optimized Automated Production: the Case Study of Carasau Bread;2023 9th International Conference on Control, Decision and Information Technologies (CoDIT);2023-07-03

5. Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure;Journal of the Science of Food and Agriculture;2023-04-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3