Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’-Reference-Cited by-同舟云学术

Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’

Published:2021-06-06 Issue:9 Volume:56 Page:4615-4626
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Dahdouh Layal¹²^ORCID,Hounsou Mathias³,Matignon Brigitte¹²,Ricci Julien¹²,Madodé Yann³^ORCID,Hounhouigan Joseph³,Akissoé Noël³^ORCID,Mestres Christian¹²^ORCID

Affiliation:

1. CIRAD UMR QualiSud 73 avenue J.F. Breton Montpellier Cedex 5 F‐34398 France

2. QualiSud Univ Montpellier CIRAD Montpellier SupAgro Univ Avigon Univ La Réunion Montpellier France

3. Laboratoire de Sciences des Aliments Université d’Abomey‐Calavi Jéricho, Cotonou 03 BP 2819 Benin

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15157

Reference35 articles.

1. AACC. (2000).Method 10‐05.01 Guidelines for measurement of volume by rapeseed displacement.

2. Optimisation de la fermentation en milieu semi-solide pour la production d’ablo, pain cuit a la vapeur d’Afrique de l’ouest

3. Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough

4. Using a Bostwick consistometer to measure consistencies of processed corn meals and their CSM blends;Bookwalter G.;Cereal Science Today,1968

5. Emulsifiers and/or extruded starch in the production of breads from cassava;Defloor I.D.;Cereal Chemistry,1991

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