Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread-Reference-Cited by-同舟云学术

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

Published:2017-05 Issue:3 Volume:94 Page:581-587
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Liu Wenjun¹,Brennan Margaret¹,Serventi Luca¹,Brennan Charles¹

Affiliation:

1. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference62 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved October 17, 2001. Method 44-16.01. Moisture—Air-oven (aluminum-plate) method. Approved April 13, 1961. Method 54-21.01. Farinograph method for flour. Approved November 8, 1995. [Archived method.] Method 76-13.01. Total starch assay procedure (Megazyme amyloglucosidase/α-amylase method). Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. Wheat bran-based biorefinery 2: Valorization of products

3. A comparative study on free and bound phenolic acid content and their antioxidant activity in bran of rice (Oryza sativaL.) cultivars of Eastern Himalayan range

4. Cereal Fiber and Health: Current Knowledge

5. Effect of wheat dietary fibres on bread dough development and rheological properties

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