Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread-Reference-Cited by-同舟云学术

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Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

Published:2016-07-05 Issue:1 Volume:48 Page:39-46
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Kim Sungchan¹,Kwak Han Sub¹²³,Jeong Yoonhwa¹²³

Affiliation:

1. Department of Food Science and Nutrition; Dankook University; Yongin-si 16890 Korea

2. Institute of Global Food Industry; Dankook University; Yongin-si 16890 Korea

3. Natural Nutraceuticals Industrialization Research Center; Dankook University; Cheonan-si 31116 Korea

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12204/fullpdf

Reference35 articles.

1. Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten;Araki;Food Sci. Technol. Res.,2009

2. Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering;Ares;Food Qual. Prefer.,2008

3. Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts;Chang;Int. J. Food Sci. Technol.,2015

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1. Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel;Food Hydrocolloids;2023-12

2. Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride;Food Science & Nutrition;2022-07-07

3. Effect of fortification with eggshell powder on injera quality;LWT;2022-03

4. Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust;Journal of Applied Glycoscience;2022-02-18

5. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter;Foods;2021-11-01

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