Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods-Reference-Cited by-同舟云学术

Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

Published:1999-09 Issue:2 Volume:30 Page:147-158
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Every D.,Simmons L.,Sutton K.H.,Ross M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. The nature of bromate action;Jorgensen;Das Mulhenlaboratorium,1935

2. The use of ascorbic acid in breadmaking;Chamberlain;In «Vitamin C Ascorbic Acid», (J.N. Counsell and D.H. Hornig, eds.), Applied Science Publishers, London,1981

3. Dough Rheology—a review of structural models and the role of disulphide interchange reactions;Kaufman;Cereal Cemistry,1986

4. The action of ascorbic acid as a bread improver;Melville;Cereal Chemistry,1938

5. Ascorbic acid and some related compounds as oxidising agents in doughs;Sandstedt;Cereal Chemistry,1945

Cited by 30 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. Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour;Applied Sciences;2022-08-10

2. Prospects for the Use of the By-Products of Oil and Wine Production in Bakery and Confectionery Technologies;The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World";2022-06-29

3. Bakery Products;Elementary Food Science;2022-05-29

4. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

5. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers;Critical Reviews in Food Science and Nutrition;2021-07-26