Impact of wheat bran addition on the temperature-induced state transitions in dough during bread-baking process-Reference-Cited by-同舟云学术

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Impact of wheat bran addition on the temperature-induced state transitions in dough during bread-baking process

Published:2017-12-26 Issue:2 Volume:53 Page:404-411
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

S. Padma Ishwarya¹²,Desai Kiran M.³,Naladala Srinivasulu³,Anandharamakrishnan C.¹²⁴^ORCID

Affiliation:

1. Department of Food Engineering; CSIR - Central Food Technological Research Institute; Mysore 570020 India

2. AcSIR - Academy of Scientific and Innovative Research; CSIR - CFTRI Campus; Mysore 570020 India

3. General Mills India Private Limited; Mumbai 400076 India

4. Indian Institute of Food Processing Technology; Thanjavur 613005 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13598/fullpdf

Reference45 articles.

1. The significance of glass transition temperature in processing of selected fried food products: a review;Abbas;Modern Applied Science,2010

2. Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry;Ahmed;LWT - Food Science and Technology,2011

3. Rheological properties of water insoluble date fiber incorporated wheat flour dough;Ahmed;LWT - Food Science and Technology,2013

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1. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability;International Journal of Biological Macromolecules;2024-08

2. Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application;Journal of the Science of Food and Agriculture;2023-01-08

3. Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics;Foods;2022-05-11

4. Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread;Frontiers in Sustainable Food Systems;2021-11-17

5. Detection of einkorn flour adulteration in flour and bread samples using Computer-Based Image Analysis and Near-Infrared Spectroscopy;Food Control;2021-09

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