Improving Effects of Stored Wheat Flour on Pancake Texture-Reference-Cited by-同舟云学术

Improving Effects of Stored Wheat Flour on Pancake Texture

Published:2007 Issue:3 Volume:13 Page:221-226
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

NAKAMURA Chieko,SEGUCHI Masaharu

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference10 articles.

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th Ed. Method 08-01 and Method 46-10. St. Paul, Minnesota USA.

2. Becker, H.A. and Sallans, H.R. 1956. A study of the relation between time, temperature, moisture content, and loaf volume by the bromate formula in the heat treatment of wheat and flour. Cereal Chem., 33: 245-265.

3. Hamer, R.J. and Hoseney, R.C. 1998. Interactions: The Keys to Cereal Quality. American Association of Cereal Chemists: St. Paul, Minnesota USA. p 95-130.

4. Binding of prime starch to tailings fraction by proteins in stored wheat flour

5. Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating

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