Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology-Reference-Cited by-同舟云学术

Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Published:2018-04-26 Issue:7 Volume:42 Page:e13650
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hendek Ertop Muge¹^ORCID,Coşkun Yunus²

Affiliation:

1. Faculty of Engineering and Architecture, Department of Food Engineering; Kastamonu University; Kastamonu Turkey

2. Faculty of Engineering and Natural Sciences, Department of Food Engineering; Gümüşhane University, Gümüşhane; Turkey

Funder

Gumushane University Scientific Research Projects Coordination Unit (GUBAP)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13650/fullpdf

Reference41 articles.

1. Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs;Aponte;LWT-Food Science and Technology,2014

2. The influence of different formulation of palm oil/Palm stearin-based shortenings on the quality of white bread;Artan;Middle-East Journal of Scientific Research,2010

3. Gas chromatographic-mass spectrometric characterisation of the Italian protected designation of origin “Altamura” bread volatile profile;Bianchia;Food Chemistry,2008

4. Cebi , K. 2009 Isolation and identification of lactic acid bacteria from chickpea yeast and dough

5. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality;Clarke;European Food Research and Technology,2003

Cited by 14 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. Wheat bread partially replaced with fermented cowpea flour: optimizing the formulation and storage study at 25 °C;Measurement: Food;2024-06

2. Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production;Journal of Cereal Science;2024-03

3. Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant;LWT;2024-01

4. Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour;Food Science & Nutrition;2023-12-26

5. Comparison of wet and dried chickpea yeast in breadmaking;Journal of the Science of Food and Agriculture;2023-03-09