Model Approach to Starch Functionality in Bread Making
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800521x
Reference47 articles.
1. Wheat flour constituents: how they impact bread quality, and how to impact their functionality
2. Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough
3. EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT FLOUR DOUGHS
4. Extensional Rheology and Stability of Gas Cell Walls in Bread Doughs at Elevated Temperatures in Relation to Breadmaking Performance
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