高灰分ストリーム粉の添加による国産小麦を原料としたパンの風味変化
Author:
Affiliation:
1. Saitama Industrial Technology Center Northern Laboratory
2. Hoshino Bussan
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/70/7/70_NSKKK-D-23-00002/_pdf
Reference15 articles.
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2. 2) Czerny M. and Schieberle P. (2002). Important aroma compounds in freshly ground whole meal and wheat flour-identification and quantitative changes during sourdough fermentation. J. Agric. Food Chem. 50, 6835–6840.
3. 3) Narisawa T., Nakajima H., Umino M., Kojima T., Yamashita H., Kiribuchi-Otobe C., Yamada M., and Asakura T. (2019). Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour. J. Cereal Sci., 87, 231–238.
4. 4) Prabhasankar P., Kumar M.V., Lokesh B.R., and Rao P.H. (2000). Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71, 97–103.
5. 5) Hung P.V., Maeda T., and Morita N. (2007). Dough and bread qualities of flours with whole waxy wheat flour substitution. Food Res. Int., 40, 273–279.
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