Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge-and-Dough Breadmaking Quality-Reference-Cited by-同舟云学术

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Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge-and-Dough Breadmaking Quality

Published:2015-09 Issue:5 Volume:92 Page:481-486
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hattori Kazuki¹,Dupuis Brigitte²,Fu Bin Xiao²,Edwards Nancy M.³

Affiliation:

1. Yamazaki Baking Co., Ltd., 3-15-6 Chitose, Sumida-Ku, Tokyo, Japan.

2. Canadian Grain Commission, Grain Research Laboratory, 303 Main Street, Winnipeg, MB, R3C3G8, Canada.

3. Retired from the Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, R3C3G8, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. Effects of glyceryl monostearate and α-amylase supplements on rheological and breadmaking properties of medium protein wheat flour

2. Interaction of amylopectin with monoglycerides in model systems

3. Physical aspects of the improvement of dough by fat

4. Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling

5. Physical properties of amylose-monoglyceride complexes

Cited by 7 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. Compositional characteristics of red clover (<i>Trifolium pratense</i>) seeds and supercritical CO<sub>2</sub> extracted seed oil as potential sources of bioactive compounds;Food Innovation and Advances;2024

2. Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products;Journal of the American Oil Chemists' Society;2022-05-10

3. Types and Concentrations of Catalysts in Chemical Glycerolysis for the Production of Monoacylglycerols and Diacylglycerols;Advances in Science, Technology and Engineering Systems Journal;2021-01

4. Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making;Cereal Chemistry;2020-05-15

5. Methylene volumes in monoglyceride bilayers are larger than in liquid alkanes;Chemistry and Physics of Lipids;2020-01

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