Role of Hydrogen Peroxide Produced by Baker's Yeast on Dough Rheology-Reference-Cited by-同舟云学术

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Role of Hydrogen Peroxide Produced by Baker's Yeast on Dough Rheology

Published:1998-09 Issue:5 Volume:75 Page:612-616
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Liao Yue¹²,Miller R. A.¹³,Hoseney R. C.¹³⁴

Affiliation:

1. Graduate research assistant, research associate, and professor, respectively, Dept. Grain Science and Industry, Kansas State University, Manhattan, 66506.

2. Present address: Bunge Foods, 725 North Kinzie Ave., Bradley, IL 60915.

3. Present address: R&R Research Services, Inc., 8831 Quail Lane, Manhattan, KS 66502.

4. Corresponding Author, e-mail: r_and_r@kansas.net

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference13 articles.

1. Oxidative gelation studies of water-soluble pentosans from wheat

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of different materials on the coating of baker’s yeast (Saccharomyces cerevisiae) with the fluidized bed method;Journal of Coatings Technology and Research;2023-05-23

2. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

3. How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology;Food Biophysics;2021-06-22

4. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review;Food Science & Nutrition;2020-10-15

5. Non-linear rheological (LAOS) behavior of sourdough-based dough;Food Hydrocolloids;2019-11

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