Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality-Reference-Cited by-同舟云学术

Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality

Published:2019-11-13 Issue:12 Volume:84 Page:3522-3534
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Akin Pervin Ari¹²,Bean Scott R.³^ORCID,Smith Brennan M.⁴^ORCID,Tilley Michael⁵

Affiliation:

1. Dept. of Grain Science and IndustryKansas State Univ. Manhattan KS 66506 U.S.A.

2. Field Crops Central Research Inst. Gayret Mahallesi, 11, Şht. Cem Ersever Cd., Yenimahalle Ankara Turkey 06170

3. Center for Grain and Animal Health ResearchUSDA‐ARS 1515 College Ave. Manhattan KS 66502 U.S.A.

4. School of Food ScienceUniv. of Idaho 875 Perimeter Dr Moscow ID 83844 U.S.A.

5. Center for Grain and Animal Health ResearchUSDA‐ARS 1515 College Ave Manhattan KS 66502 U.S.A.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14832

Reference53 articles.

1. Starch–Hydrocolloid Interaction in Chemically Leavened Gluten-Free Sorghum Bread

2. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

3. Sorghum phytochemicals and their potential impact on human health

4. Starch and Protein Chemistry and Functional Properties

5. Bienenstock M. Csaski L. Pless J. Sagi A. &Sagi E.(1935).Manufacture of mill products for alimentary purposes and of paste foods and bake products from such milled products. U.S. patent 2 025 705.

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