The effect of water on lipid binding in doughs mixed to low work levels
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb01653.x/fullpdf
Reference13 articles.
1. A merican A ssociation of C ereal C hemists 1969 Approved Methods of the American Association of Cereal Chemists
2. Daniels , N.W.R. Richmond , J. W. Russell Eggitt , P.W. Coppock , J.B.M. 1967 Chemy Ind. 955
3. Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmaking
4. Studies on the lipids of flour V. —Effect of air on lipid binding
5. An improved method of adjusting flour moisture in studies on lipid binding
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1. Water Dynamics in Fresh and Frozen Yeasted Dough;Critical Reviews in Food Science and Nutrition;2012-05
2. Lipid-Protein Interactions During Dough Development;Lipids in Cereal Technology;1983
3. PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS;Journal of Food Science;1979-09
4. THE PROPERTIES OF WATER IN RELATIONSHIP TO WATER BINDING IN FOODS: A REVIEW2;Journal of Food Processing and Preservation;1977-04
5. WHEAT PROTEINS — PHYSICAL PROPERTIES AND BAKING FUNCTION;Plant Proteins;1977
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