Effect of Dry-Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness-Reference-Cited by-同舟云学术

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Effect of Dry-Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness

Published:2008-09 Issue:5 Volume:85 Page:626-628
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ozawa M.¹,Seguchi M.²³

Affiliation:

1. Kobe Women's Junior College, Chuoo-Ku, Kobe City, 650-0046, Japan.

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

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-85-5-0626

Reference19 articles.

1. A simple, four-minute, protein-solubility test for heat damage in wheat

2. Combining Flour Heating and Chlorination to Improve Cake Texture

3. Dye-binding capacity as a sensitive index for the thermal denaturation of wheat protein. A test for heat-damaged wheat

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment;Carbohydrate Polymers;2019-11

2. Influence of physicochemical characteristics of flour on pancake quality attributes;Journal of Food Science and Technology;2019-02-13

3. Effects of Hydrophobicity of Starch Granule Surface on Wheat Products: Importance of Wheat Starch Granule Surface Protein;KAGAKU TO SEIBUTSU;2017-06-20

4. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour;Bioscience, Biotechnology, and Biochemistry;2016-05-03

5. Effects of heat treatment on oil-binding ability of rice flour;Bioscience, Biotechnology, and Biochemistry;2015-10-03

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