Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality-Reference-Cited by-同舟云学术

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Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Published:2022-12-02 Issue:2 Volume:58 Page:730-740
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhao Yingyu¹^ORCID,Luo Denglin¹²^ORCID,Yue Chonghui¹²^ORCID,Wang Libo¹²,Xiang Jinle¹²,Guo Jinying¹²,Li Peiyan¹²,Huang Jihong³,Zhang Kangyi⁴

Affiliation:

1. College of Food and Bioengineering Henan University of Science and Technology Luoyang China

2. Henan Engineering Research Center of Food Material Henan University of Science & Technology Luoyang China

3. College of Biological Engineering Henan University of Technology Zhengzhou China

4. Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16223

Reference33 articles.

1. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

2. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

3. Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures

4. Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

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1. Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles;eFood;2024-08-21

2. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread;Food Chemistry;2024-07

3. Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality;Journal of Agriculture and Food Research;2024-06

4. Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties;International Journal of Food Engineering;2024-05-13

5. Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake;Journal of Food Science;2024-05-06

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