Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread-Reference-Cited by-同舟云学术

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Published:2022-08-11 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zong Yao¹,Tian Shuangqi¹^ORCID,Zhang Yan¹,Liu Zixuan¹,Chen Zhicheng¹

Affiliation:

1. College of Food Science and Technology, Henan University of Technology Zhengzhou China

Funder

Henan University of Technology

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16971

Reference47 articles.

1. Rheological properties of water insoluble date fiber incorporated wheat flour dough

2. Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

3. Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

4. Rheological properties of wheat flour dough and pan bread with wheat bran

Cited by 5 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. Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough;Food Bioscience;2024-10

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

3. Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice;LWT;2024-04

4. Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities;Journal of Chemistry;2023-08-30

5. Highland barley improves lipid metabolism, liver injury, antioxidant capacities and liver functions in high-fat/cholesterol diet mice based on gut microbiota and LC-MS metabonomics;Food Bioscience;2022-12