Textural Optimization of Shelf-Stable Bread: Effects of Glycerol Content and Dough-Forming Technique-Reference-Cited by-同舟云学术

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Textural Optimization of Shelf-Stable Bread: Effects of Glycerol Content and Dough-Forming Technique

Published:2000-03 Issue:2 Volume:77 Page:169-176
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Barrett A. H.¹²,Cardello A. V.¹,Mair L.³,Maguire P.¹,Lesher L. L.⁴,Richardson M.¹,Briggs J.¹,Taub I. A.¹

Affiliation:

1. U.S. Army Soldier and Biological Chemical Command, Natick Soldier Center, Natick, MA 01760-5018.

2. Corresponding author. E-mail: abarrett@natick-emh2.army.mil. Phone: 508-233- 4516. Fax: 508-233-4054.

3. Zymark Corp., Hopkinton, MA 01748.

4. Geo Centers, Inc., Natick, MA 01760.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference20 articles.

1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs

2. Extrudate Cell Structure-Texture Relationships

3. CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES

4. OPTIMIZATION OF DEHYDRATED EGG QUALITY BY MICROWAVE ASSISTED FREEZE-DRYING AND HYDROCOLLOID INCORPORATION

5. RHEOLOGY OF WHEAT FLOUR DOUGHS

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2. Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics;Foods;2022-05-11

3. History and Domestication of Saccharomyces cerevisiae in Bread Baking;Frontiers in Genetics;2020-11-11

4. Effect of butter content and baking condition on characteristics of the gluten-free dough and bread;International Journal of Food Science & Technology;2017-05-15

5. Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation;PLOS ONE;2015-03-12

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