Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy-Reference-Cited by-同舟云学术

Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy

Published:2008-01-24 Issue:2 Volume:43 Page:365-372
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Abu-Ghoush Mahmoud,Herald Thomas J.,Dowell Floyd,Xie Feng,Aramouni Fadi M.,Walker Chuck

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01625.x/fullpdf

Reference24 articles.

1. Antistaling additives, flour type and sourdough process effect on functionality of wheat doughs;Armero;Journal of Food Science,1996

2. Moisture redistribution and phase transition during bread staling;Baik;Cereal Chemistry,2000

3. Water activity and moisture content of dough and bread;Czuchajowska;Cereal Chemistry,1989

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3. Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes;European Food Research and Technology;2015-02-12

4. Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum;LWT - Food Science and Technology;2014-11

5. Enhancing arabic bread quality and shelf life stability using bread improvers;Journal of Food Science and Technology;2014-10-29