Effect of Adding Acid-soluble Wheat Protein to Dough on the Quality Stabilization of Wheat Flour and Rice Flour Blend Bread-Reference-Cited by-同舟云学术

Effect of Adding Acid-soluble Wheat Protein to Dough on the Quality Stabilization of Wheat Flour and Rice Flour Blend Bread

Published:2018-11-15 Issue:11 Volume:65 Page:518-528
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Arai Chiaki¹,Hirose Rieko²,Tozaki Mikiko¹,Yamaguchi Satoshi³,Suzuki Minoru³,Miyamori Kiyokatsu⁴,Noguchi Tomohiro²,Kikuchi Shuhei²,Takano Katsumi⁵

Affiliation:

1. Asama Chemical Co., Ltd.

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

3. Oshikiri Machinery Ltd.

4. Tokyo Metropolitan Food Technology Research Center

5. Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/65/11/65_518/_pdf

Reference4 articles.

1. 11) Aoki, N., Umemoto, T., Hamada, S., Suzuki, K., and Suzuki, Y. (2012). The amylose content and amylopectin structure affect the shape and hardness of rice bread. Journal of Applied Glycoscience, 59, 75-82.

2. 19) Weegels, P.L. and Hamer, R.J. (1992). Improving the breadmaking quality of gluten. Cereal Foods World, 37, 379-385.

3. 25) Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Science Today, 16, 334-340.

4. 30) Noguchi, T., Shiono, K., Oka, D., Noguchi, H., and Takano, K. (2016). The action of the SS bond formation due to the PDI-ERO1 to wheat gliadin (Glia. A) on the dough formation and baking quality. Food Preservation Science, 42, 9-14.

Cited by 2 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. Effect of Starch Damage Degree of Rice Flour on Bread-making Properties and Temporal Changes of Wheat Flour and Rice Flour Blended Bread;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-07-15

2. Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein;International Journal of Food Science & Technology;2021-04-07