Extension Properties of Wheat Flour Dough Fortified with Characterised Wheat Gluten Fractions
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference21 articles.
1. Differences in baking quality between wheat flours;MacRitchie;Journal of Food Technology,1978
2. Functional properties of wheat glutenin;Weegels;Journal of Cereal Science,1996
3. Effects of acid-soluble and acid-insoluble gluten proteins on the rheological and baking properties of wheat flours;Preston;Cereal Chemistry,1980
4. Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat;Antes;Cereal Chemistry,2001
5. Rheologische Eigenschaften von rekonstituierten Weizenklebern mit variierenden Anteilen an Prolaminfraktionen verschiedener Getreidearten;Kim;Zeitschrift für Lebensmittel- Untersuchung und-Forschung,1988
Cited by 9 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. Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems;Periodica Polytechnica Chemical Engineering;2022-05-17
2. Effect of egg yolk on the properties of wheat dough and bread;Food Bioscience;2020-10
3. Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast;Journal of Cereal Science;2017-07
4. Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality;Journal of Food Measurement and Characterization;2016-05-09
5. Correlating dough elastic recovery during sheeting with flour analyses and rheological properties;Journal of the Science of Food and Agriculture;2008-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3