Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps-Reference-Cited by-同舟云学术

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Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

Published:2015-11-14 Issue:1 Volume:51 Page:142-149
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Helgerud Trygve¹²,Schüller Reidar B.²,Dessev Tzvetelin³,Rukke Elling O.²,Knutsen Svein H.¹,Afseth Nils K.¹,Ballance Simon¹

Affiliation:

1. Nofima AS - Norwegian Institute of Food; Fisheries and Aquaculture Research; Pb 210 N-1431 Ås Norway

2. Norwegian University of Life Sciences; Department of Chemistry; Biotechnology & Food Sciences; N-1431 Ås Norway

3. University of Food Technology; Plovdiv Bulgaria

Funder

Norwegian Research Levy on Agricultural Products

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.12983/fullpdf

Reference30 articles.

1. A review on rheological properties and measurements of dough and gluten;Abang Zaidel;Journal of Applied Science,2010

2. Methods for the study of starch retrogradation;Abd Karim;Food Chemistry,2000

3. Physicochemical and sensory properties of fresh potato-based pasta (Gnocchi);Alessandrini;Journal of Food Science,2010

4. Rheological properties of mashed potatoes made from dehydrated flakes: effect of ingredients and freezing;Alvarez;European Food Research and Technology,1999

5. A comprehensive review on wheat flour dough rheology;Amjid;Pakistan Journal of Food Sciences,2013

Cited by 4 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. Mycobiota of Potato-Cereal Soft Wraps and the Production Facility;Foods;2023-08-28

2. Potential of grape byproducts as functional ingredients in baked goods and pasta;Comprehensive Reviews in Food Science and Food Safety;2020-07-20

3. At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread;Food & Function;2019

4. Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread;Cereal Chemistry Journal;2017-05

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