Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour-Reference-Cited by-同舟云学术

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Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

Published:2018-11-12 Issue:1 Volume:96 Page:104-114
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Zhang Yan¹^ORCID,Gao Fengmei¹²,He Zhonghu¹³

Affiliation:

1. Institute of Crop Sciences; National Wheat Improvement Center; Chinese Academy of Agricultural Sciences (CAAS); Beijing China

2. Crop Breeding Institute; Heilongjiang Academy of Agricultural Sciences; Harbin China

3. International Maize and Wheat Improvement Center (CIMMYT) China Office; Beijing China

Funder

Chinese Academy of Agricultural Sciences

National Key R&D Program of China

National Key Technology R&D Program of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10113/fullpdf

Reference31 articles.

1. Helping consumers achieve recommended intake of whole grain foods;Adams;Journal of the American College of Nutrition,2000

2. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

3. Influence of bran particle size on bread-baking quality of whole grain wheat flour and starch retrogradation;Cai;Cereal Chemistry,2014

4. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour;Cai;Cereal Chemistry,2015

5. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles;Chen;Journal of Cereal Science,2011

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1. The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles;Foods;2022-12-22

2. Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran;Processes;2022-03-17

3. Dietary fiber in bakery products: Source, processing, and function;Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition;2022

4. Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes;Journal of Cereal Science;2021-11

5. The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions;Foods;2021-10-12

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