Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment-Reference-Cited by-同舟云学术

Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment

Published:2017-07-13 Issue:29 Volume:65 Page:6063-6069
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Ze-Hua¹^ORCID,Zhao Yang¹,Zhu Ke-Xue¹,Guo Xiao-Na¹,Peng Wei¹,Zhou Hui-Ming¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02011

Reference46 articles.

1. Cereal β-glucans in diet and health

2. The difference between oats and beta-glucan extract intake in the management of HbA1c, fasting glucose and insulin sensitivity: a meta-analysis of randomized controlled trials

3. U.S. Food and Drug Administration (FDA). Food labeling: “Health claims: Soluble dietary fiber from certain food and coronary heart disease”.Code of Federal Regulations Title 21, Vol. 2, Part 101;FDA:Silver Spring, MD, 2006; http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.81(accessed April 1, 2016) .

4. Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852

5. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The role of β‐glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley‐enriched bread;International Journal of Food Science & Technology;2024-08-12

2. Effect of heating treatment on processing characteristics of rice dough;Innovative Food Science & Emerging Technologies;2024-08

3. Effect of resting time on water distribution and gluten formation of dough;LWT;2024-07

4. Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract;Foods;2024-05-10

5. Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles;Food Hydrocolloids;2024-04