Changes in Starch Microstructure on Baking and Staling of Wheat Bread-Reference-Cited by-同舟云学术

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Changes in Starch Microstructure on Baking and Staling of Wheat Bread

Published:1999-08 Issue:5 Volume:32 Page:255-260
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hug-Iten Susanna,Handschin Stephan,Conde-Petit Béatrice,Escher Felix

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Structure and mechanics of starch bread;KEETELS;Journal of Cereal Science,1996

2. Cereals in breadmaking — A molecular colloidal approach;ELIASSON,1993

3. The staling mechanism;ZOBEL,1996

4. Comparison of methods to determine starch gelatinization in bakery foods;VARRIANO-MARSTON;Cereal Chemistry,1980

5. A microscopic study of bread and dough;BURHANS;Cereal Chemistry,1942

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