Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach-Reference-Cited by-同舟云学术

Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach

Published:2008-07 Issue:4 Volume:85 Page:455-463
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Santos E.¹,Rosell C. M.¹,Collar C.¹²

Affiliation:

1. Cereal Group, Department of Food Science Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Polígono La Coma S/N, 46980 Paterna, P.O. Box 73, 46100 Burjassot, Valencia, Spain.

2. Corresponding author. Phone: 34 963 90 00 22. Fax: 34 963 63 63 01. E-mail: ccollar@iata.csic.es

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference38 articles.

1. Methods for the study of starch retrogradation

2. Interactive effects of flour, starter and enzyme on bread dough machinability

3. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

4. An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread

5. The structure and interactions of starch with food constituents

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