Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch-Gluten Model Doughs-Reference-Cited by-同舟云学术

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch-Gluten Model Doughs

Published:2018-09-04 Issue:1-2 Volume:71 Page:1800034
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Zhang Duqin¹²,Mu Taihua¹²,Sun Hongnan¹²

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; No. 1 Nongda South Rd., Xi Beiwang Haidian District Beijing 100193 P.R. China

2. Key Laboratory of Agro-Products Processing; Ministry of Agriculture; No. 1 Nongda South Rd., Xi Beiwang Haidian District Beijing 100193 P.R. China

Funder

National Key R&D Program of China

Collaborative Innovation Task of CAAS

Research and Demonstration of Key Technology System of Potato Staple Food

Research and Application of Tailored Flour for Potato Staple Foods

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800034/fullpdf

Reference27 articles.

1. Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

2. Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality

3. Strategies for the aeration of gluten-free bread – A review

4. Impact of gas formation kinetics on dough development and bread quality

5. Impact of different beer yeasts on wheat dough and bread quality parameters

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