Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making-Reference-Cited by-同舟云学术

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

Published:2018-09-12 Issue:10 Volume:83 Page:2489-2499
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ooms Nand¹^ORCID,Vandromme Evert²,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 Box 2463 B-3001 Heverlee Belgium

2. Vandemoortele; NV Izegem Belgium

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14329/fullpdf

Reference66 articles.

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3. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems;Barrera;Journal of the Science of Food and Agriculture,2016

4. Mini review: On the elasticity of wheat gluten;Belton;Journal of Cereal Scienc,1999

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