Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties-Reference-Cited by-同舟云学术

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Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

Published:2015-11 Issue:6 Volume:92 Page:617-623
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Steglich Thomas¹²³^ORCID,Bernin Diana⁴,Moldin Annelie⁵,Topgaard Daniel⁶^ORCID,Langton Maud¹^ORCID

Affiliation:

1. Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.

2. Structure and Material Design, SP Food and Bioscience, Göteborg, Sweden.

3. Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Göteborg, Sweden.

4. Swedish NMR Centre, University of Gothenburg, Göteborg, Sweden.

5. Lantmännen Cerealia, Järna, Sweden.

6. Department of Chemistry, Lund University, Lund, Sweden.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-03-15-0038-R

Reference27 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 66-50.01. Pasta and noodle cooking quality—Firmness. Approved November 1, 1989. http://dx.doi.org/10.1094/AACCIntMethod-66-50.01. Available online only. AACC International: St. Paul, MN.

2. Individual Contribution of Grain Outer Layers and Their Cell Wall Structure to the Mechanical Properties of Wheat Bran

3. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

4. Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

5. Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

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