Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre-Reference-Cited by-同舟云学术

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Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

Published:2018-06-28 Issue:12 Volume:53 Page:2650-2656
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Han Wen¹,Ma Sen¹^ORCID,Li Li¹,Zheng Xueling¹^ORCID,Wang Xiaoxi¹^ORCID

Affiliation:

1. College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China

Funder

Henan province colleges and universities young backbone teacher plan

the State key research and development plan ‘modern food processing and food storage and transportation technology and equipment’

National Natural Science Foundation of China

Key scientific and technological project of Henan Province

Henan University of Technology

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13861/fullpdf

Reference35 articles.

1. Rheological characterisation of gluten from extensibility measurement;Abang Zaidel;Journal of Food Engineering,2008

2. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015

3. Consumer liking of refined and whole wheat breads;Bakke;Journal of Food Science,2007

4. Functional foods development: trends and technologies;Betoret;Trends in Food Science & Technology,2011

5. Rheological properties of wheat flour dough and french bread enriched with wheat bran;Bleis;Journal of Cereal Science,2015

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