Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions

Published:2005-05 Issue:3 Volume:82 Page:290-301
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Aamodt Anette¹²,Magnus Ellen Merethe³,Færgestad Ellen Mosleth³

Affiliation:

1. Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5036, N-1432 Ås, Norway.

2. Corresponding author. Phone: +31 (0)30 6944431. Fax: +31 (0)30 6944295. E-mail: aamodt@voeding.tno.nl

3. Matforsk AS - Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

1. Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

2. Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread

3. Optimal sorting of raw materials for use in different products

4. Characterisation of Gluten Subfractions by SE-HPLC and Dynamic Rheological Analysis in Shear

Cited by 12 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 EFFECT OF EXTRACTION RATE OF FLOUR AND KNEADING CONDITIONS ON THE SPECIFICATIONS OF ARABIC BREAD;Mühendislik Bilimleri ve Tasarım Dergisi;2023-03-27

2. Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties;Applied Rheology;2020-12-31

3. Evaluation of Textural and Structural Properties of Barbari Bread During Storage;Cereal Chemistry Journal;2016-07

4. Quality and Safety Aspects of Cereals (Wheat) and Their Products;Critical Reviews in Food Science and Nutrition;2015-04

5. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition;Journal of the Science of Food and Agriculture;2015-02-16

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3