Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation-Reference-Cited by-同舟云学术

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Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

Published:2014-01 Issue:1 Volume:91 Page:65-71
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Cai Liming¹,Choi Induck²,Hyun Jong-Nae²,Jeong Young-Keun²,Baik Byung-Kee³⁴

Affiliation:

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

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

3. USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, Ohio State University, Wooster, OH 44691.

4. Corresponding author. Phone: (330) 263-3891. Fax: (330) 263-3651. E-mail: byungkee.baik@ars.usda.gov

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-02-13-0026-R

Reference10 articles.

1. Comparative Bread Quality of White Flour and Whole Grain Flour for Hard Red Spring and Winter Wheat

2. Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers

3. A contribution to the study of staling of white bread: effect of water and hydrocolloid

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