Effects of Bran Prehydration on Functional Characteristics and Bread-Baking Quality of Bran and Flour Blends-Reference-Cited by-同舟云学术

Effects of Bran Prehydration on Functional Characteristics and Bread-Baking Quality of Bran and Flour Blends

Published:2017-09 Issue:5 Volume:94 Page:834-839
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Park Eun Young¹,Fuerst E. Patrick²,Baik Byung-Kee³

Affiliation:

1. School of Food Science, Washington State University, Pullman, WA 99164-6420, U.S.A.; currently, Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.

2. Department of Crop and Soil Sciences, Western Wheat Quality Laboratory, Washington State University, Pullman, WA 99164-6420, U.S.A.

3. U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Wooster, OH 44691, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 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 10-10.03. Optimized straight-dough bread-making method. Approved November 8, 1995. Method 26-21.02. Experimental milling—Bühler method for hard wheat. Approved October 12, 1988. Method 32-07.01. Soluble, insoluble, and total dietary fiber in foods and food products. Approved October 16, 1991. Method 54-40.02. Mixograph method. Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

3. Preliminary Characterisation of Endogenous Wheat Arabinoxylan-degrading Enzymic Extracts

4. Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

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