Improvement of Bread Making Properties by the Addition of Alginates-Reference-Cited by-同舟云学术

Improvement of Bread Making Properties by the Addition of Alginates

Published:2016 Issue:1 Volume:22 Page:145-151
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Tabara Aya¹,Miyajima Chihiro²,Moki Natsuki²,Kasahara Fumiyoshi²,Seguchi Masaharu¹

Affiliation:

1. Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University

2. KIMICA Corporation Co. LTD.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/22/1/22_145/_pdf

Reference11 articles.

1. AACC International. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 02-52.01, 08-01, 10-10B, 46-10, and 54-21, The Association: St. Paul, MN.

2. Davidou, S., Le Meste, M., Debever, E., and Bekaert, D. (1996). A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids, 10, 375-383.

3. Eliasson, A.C. and Larsson, K. (1993). “Cereals in breadmaking” Marcel Dekker, New York, p. 328.

4. Hayashi, M. and Seguchi, M. (1999). Effect of gaseous acetic acid treatment on breadmaking properties of flour. Cereal Chem., 76, 898-901.

5. Morimoto, N., Tabara, A., and Seguchi, M. (2015). Effect of xanthan gum on improvement of the bread height and specific volume upon baking with frozen and thawed dough. Food. Sci. Technol. Res., 21, 309-316.

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