Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations-Reference-Cited by-同舟云学术

Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations

Published:2021-06-22 Issue:11 Volume:56 Page:5913-5922
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Yang Mei¹,Li Nana¹,Wang Aixia¹,Tong Litao¹^ORCID,Wang Lili¹,Yue Ying¹,Yao Jiansen²,Zhou Sumei³^ORCID,Liu Liya¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China

2. Shandong Zhishifang Food Technology Shandong China

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Health Beijing Technology & Business University (BTBU) Beijing 100048 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15170

Reference33 articles.

1. Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

2. Effect of arabinoxylans on bread-making quality of wheat flours

3. Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use