Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making-Reference-Cited by-同舟云学术

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Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making

Published:2020-05-15 Issue:4 Volume:97 Page:795-808
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Arai Chiaki¹^ORCID,Hirose Rieko²,Tozaki Mikiko¹,Nakamura Satoshi³,Yamaguchi Satoshi³,Suzuki Minoru³,Miyamori Kiyokatsu⁴,Noguchi Tomohiro²,Takano Katsumi⁵

Affiliation:

1. Asama Chemical Co., Ltd Tokyo Japan

2. Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Tokyo Japan

3. Oshikiri Machinery Ltd. Kanagawa Japan

4. Tokyo Metropolitan Food Technology Research Center Tokyo Japan

5. Tokyo University of Agriculture Tokyo Japan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10293

Reference34 articles.

1. Pilot scale preparation of wheat gluten protein fractions: II. Technological properties of the fractions

2. Pilot scale preparation of wheat gluten protein fractions I-Influence of process parameters on their protein composition

3. Breadmaking processes

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1. Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough;Cereal Chemistry;2021-03-08

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