Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread-Reference-Cited by-同舟云学术

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Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

Published:2021-12-27 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Xiang Yuting¹,Dong Rui¹,Xu Shuya¹^ORCID,Ren Tian¹,Hu Xinzhong¹^ORCID

Affiliation:

1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China

Funder

National Natural Science Foundation of China

Modern Agricultural Technology Industry System of Shandong province

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10516

Reference39 articles.

1. Discoloration of dough for oriental noodles;Baik B.;Cereal Chemistry,1995

2. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread

3. Improving the quality of whole wheat bread by using various plant origin materials

4. Influence of potato pulp on gluten network structure in wheat dough and steamed bread

5. Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes;Foods;2024-06-19

2. Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing;Food Chemistry;2024-02

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