Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread-Reference-Cited by-同舟云学术

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Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

Published:2019-01-28 Issue:2 Volume:96 Page:349-357
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Liu Yu¹^ORCID,Wang Xiaolong¹,Ren Tian¹,Ma Zhen¹,Liu Liu¹,Li Xiaoping¹,Guo Qingbin²,Hu Xinzhong¹^ORCID

Affiliation:

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

2. State Key Laboratory of Food Nutrition and Safety; Tianjin University of Science & Technology; Tianjin China

Funder

China Agricultural Research System of Oat & Buckwheat

Fundamental Research Funds for Central Universities

National Natural Science Foundation Project

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10133/fullpdf

Reference31 articles.

1. Effect of storage temperature on starch retrogradation of bread staling;Aguirre;Starch - Stärke,2011

2. Bread staling: Part III.-measurement of the redistribution of moisture in bread by gravimetry;Breaden;Journal of the Science of Food & Agriculture,1971

3. Effect of xylanase on staling rate of Mantou with NMR technology;Dong-Hai;Science & Technology of Food Industry,2014

4. Utilization of Thermal Properties for Understanding Baking and Staling Processes

5. Water properties in wheat flour dough I: Classical thermogravimetry approach;Fessas;Food Chemistry,2001

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3. Effects of coarse cereals on dough and Chinese steamed bread – a review;Frontiers in Nutrition;2023-08-03

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