Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough-Reference-Cited by-同舟云学术

Effect of Gelatinized Wheat Starch on Bread-making Qualities of Yudane Dough

Published:2015 Issue:11 Volume:62 Page:547-554
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Yamada Daiju¹,Iseki Tomoyuki¹,Inoue Shunichi¹,Yoshino Shinji¹,Tsuboi Kazumasa²,Murayama Daiki²,Santiago Dennis Marvin³⁴,Koaze Hiroshi²,Yamauchi Hiroaki²

Affiliation:

1. Pasco Shikishima Corporation

2. Obihiro University of Agriculture and Veterinary Medicine

3. The United Graduate School of Agricultural Science, Iwate University

4. Food Science Cluster, College of Agriculture, University of the Philippines, Los Baños College

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/62/11/62_547/_pdf

Reference9 articles.

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2. 6) Miyazaki, M. and Morita, N., Effect of heat-moisture treated maize starch on the properties of dough and bread. Food Res. Int., 38, 369-376 (2005).

3. 7) Thu, H.M., Anke, L., Roman, B. and Li, D., Modification of structure and mixing properties of wheat flour through high-pressure processing. Food Res. Int., 53, 352-361 (2013).

4. 13) Iwashita, K., Suzuki, K., Miyashita, K. and Okunishi, T., Effects of rice properties on bread made from cooked rice and wheat flour blend. Food Sci. Technol. Res., 17, 121-128 (2011).

5. 16) Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Doublier, J-L. and Buléon, A., Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment. Carbohydr. Polym., 86, 328-336 (2011).

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