Effect of Outer Bran Layers from Germinated Wheat Grains on Breadmaking Properties-Reference-Cited by-同舟云学术

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Effect of Outer Bran Layers from Germinated Wheat Grains on Breadmaking Properties

Published:2010-05 Issue:3 Volume:87 Page:231-236
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Seguchi M.¹²,Uozu M.¹,Oneda H.³,Murayama R.³,Okusu H.⁴

Affiliation:

1. Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, 654-8585, Japan.

2. Corresponding author. E-mail: seguchi@suma.kobe-wu.ac.jp

3. Nagata Sangyo, 215 Senbonya, Yamasaki-cho, Shiso-city, Hyogo, 671-1219, Japan.

4. Nippon Flour Mills, 5-1-3 Midorigaoka Atsugi, Kanagawa, 243-0041, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

1. The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour

2. A novel wheat α-amylase gene (α-Amy3)

3. Glucose Tolerance and Blood Lipids in Bran-Fed Patients with Impaired Glucose Tolerance

4. Purification and Characterization of a β-D-Xylosidase and an Endo-Xylanase from Wheat Flour

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