Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality-Reference-Cited by-同舟云学术

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Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

Published:2014-05-09 Issue:6 Volume:39 Page:549-558
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Wu Ming-Yin¹,Shiau Sy-Yu¹

Affiliation:

1. Department of Food Science and Technology; Tajen University; Pingtong 90741 Taiwan

Funder

National Science Council of the Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12260/fullpdf

Reference40 articles.

1. Rheological properties of water insoluble date fiber incorporated wheat flour dough;Ahmed;LWT - Food Sci. Technol.,2013

2. Instrumental texture and baking quality of high-fiber toast bread as affected by added wheat mill fractions;Al-Saqer;J. Food Process. Preserv.,2000

3. Health benefits of dietary fiber;Anderson;Nutr. Rev.,2009

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