Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour-Reference-Cited by-同舟云学术

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

Published:2015-11 Issue:6 Volume:92 Page:557-564
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Cai Liming¹,Choi Induck²,Park Chul Soo³,Baik Byung-Kee⁴

Affiliation:

1. Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, U.S.A.

2. National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea.

3. Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Republic of Korea.

4. USDA-ARS CSWQRU, Soft Wheat Quality Laboratory, Wooster, OH 44691, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-15-0064-R

Reference36 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved October 17, 2001. Method 10-10.03. Optimized straight-dough bread-making method. Approved November 8, 1995. Method 54-40.02. Mixograph method. Approved November 8, 1995. Method 56-11.02. Solvent retention capacity profile. Proposed November 3, 1999; revised and approved June 3, 2009. Available online only. AACCI: St. Paul, MN.

2. Helping Consumers Achieve Recommended Intakes of Whole Grain Foods

3. Effects of treated and untreated bran in dough dynamic rheology

4. Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

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