Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread-Reference-Cited by-同舟云学术

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Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread

Published:2002-11 Issue:6 Volume:79 Page:806-811
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Barrett Ann¹²,Cardello Armand³,Maguire Paul¹,Richardson Michelle¹,Kaletunc Gonul⁴,Lesher Larry⁵

Affiliation:

1. Combat Feeding Program, US Army Natick Soldier Center, SBCCOM, Natick, MA 01760-5018.

2. Corresponding author. E-mail: Ann.Barrett@natick.army.mil.

3. Product Optimization and Evaluation Team, US Army Natick Soldier Center, SBCCOM.

4. Department of Agriculture and Biological Engineering, The Ohio State University, Columbus, OH 43210.

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

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

2. Texture Profile Method

3. On the effects of surface active agents on the gelatinization of starch — a calorimetric investigation

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1. Effect of commercial lipase incorporation on technological properties of bread;International Food Research Journal;2024-07-01

2. Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid;European Food Science and Engineering;2023-07-26

3. Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour;Food Science and Biotechnology;2016-06

4. Perspective of Surface Active Agents in Baking Industry: An Overview;Critical Reviews in Food Science and Nutrition;2013-11-04

5. Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition;Food Science and Biotechnology;2012-08

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