Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality-Reference-Cited by-同舟云学术

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Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality

Published:2017-02-02 Issue:3 Volume:82 Page:613-621
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Smith Brennan M.¹,Bean Scott R.²,Selling Gordon³,Sessa David³,Aramouni Fadi M.⁴

Affiliation:

1. School of Food Science; Univ. of Idaho; Moscow ID 83844 U.S.A

2. USDA-ARS Center for Grain and Animal Health Research; Manhattan KS 66502 U.S.A

3. USDA-ARS Natl. Center for Agriculture Utilization Center; Peoria IL 61604 U.S.A

4. Food Science Inst.; Kansas State Univ.; Manhattan KS 66506 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13637/fullpdf

Reference38 articles.

1. Gluten-free breads

2. Manufacture of Mill Products for alimentary purposes and of paste foods and bake products from such milled products;Bienenstock;U.S. patent,1935

3. The effect of sulfhydryl groups and disulfide linkage in the thermal aggregation of Z19 α-zein;Cabra;Biochim Biophys Acta,2008

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1. Utilization of emulsion gels in plant-based meat analog formulations: A review;Food Hydrocolloids;2025-01

2. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough;Food Chemistry;2024-02

3. Investigation of rheological properties of zein dough and its qualitative indicators;Bulletin of Shakarim University. Technical Sciences;2023-12-28

4. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough;Food Research International;2023-11

5. Enhancing zein-starch dough and bread properties by addition of hydrocolloids;Food Hydrocolloids;2023-10

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