Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes-Reference-Cited by-同舟云学术

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

Published:2011-09-23 Issue:3 Volume:92 Page:585-592
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Beck Margit,Jekle Mario,Becker Thomas

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference47 articles.

1. Effect of sodium chloride and sodium dodecyl sulfate on mixograph properties;He;Cereal Chem,1982

2. Effects of neutral salts upon wheat gluten protein properties. I. Relationship between the hydrophobic properties of gluten proteins and their extractability and turbidity in neutral salts;Preston;Cereal Chem,1981

3. Influence of temperature, speed of mixing, and salt on some rheological properties of dough in the Farinograph;Hlynka;Cereal Chem,1962

4. Rheological dough properties as affected by organic acids and salt;Galal;Cereal Chem,1978

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