Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming-Reference-Cited by-同舟云学术

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

Published:2013-04-30 Issue:19 Volume:61 Page:4646-4654
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bosmans Geertrui M.¹,Lagrain Bert¹,Ooms Nand¹,Fierens Ellen¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU 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/jf4010466

Reference52 articles.

1. MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIES

2. Relationship between the Sponge Structure of Starch Bread and its Mechanical Properties

3. Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

4. Bread Staling: Molecular Basis and Control

5. Changes in Starch Microstructure on Baking and Staling of Wheat Bread

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