Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough-Reference-Cited by-同舟云学术

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Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

Published:2010-12-22 Issue:2 Volume:59 Page:713-719
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Linlaud Natalia¹,Ferrer Evelina²,Puppo María Cecilia³,Ferrero Cristina¹

Affiliation:

1. CIDCA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Provincia Buenos Aires, Argentina

2. CEQUINOR, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 (1900) La Plata, Provincia Buenos Aires, Argentina

3. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119 (1900), La Plata, Provincia da Buenos Aires, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1026197

Reference41 articles.

1. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

2. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study

3. Interactions of Different Carrageenan Isoforms and Flour Components in Breadmaking

4. Influence of hydrocolloids on dough rheology and bread quality

5. Different hydrocolloids as bread improvers and antistaling agents

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