Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality-Reference-Cited by-同舟云学术

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Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality

Published:2013-03 Issue:2 Volume:90 Page:150-156
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Choi Hyun-Wook¹,Baik Byung-Kee²³

Affiliation:

1. School of Food Science, Washington State University, Pullman, WA 99164, U.S.A.

2. Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, U.S.A.

3. Corresponding author. Phone: (509) 335-8230. Fax: (509) 335-8674. E-mail: bbaik@wsu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-07-12-0088-R

Reference17 articles.

1. Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality

2. Evaluation of Flour Particle Size Distribution by Laser Diffraction, Sieve Analysis and Near-infrared Reflectance Spectroscopy

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1. Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat;Food Bioscience;2024-10

2. Characterization, phytochemical profiling, antioxidant, and cytotoxicity of underutilized medicinal plants and composite flour;Food Chemistry;2024-10

3. Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes;Foods;2024-07-26

4. Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer;Cereal Chemistry;2024-05-10

5. Impact of drought stress on spring wheat grain yield and quality;Agrosystems, Geosciences & Environment;2023-03

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