Impact of Starch Properties on Hearth Bread Characteristics. I. Starch in Wheat Flour-Reference-Cited by-同舟云学术

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Impact of Starch Properties on Hearth Bread Characteristics. I. Starch in Wheat Flour

Published:2003-05 Issue:3 Volume:37 Page:275-284
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sahlstrøm S.,Bævre A.B.,Bråthen E.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. Cereals in breadmaking: a molecular colloidal approach;Eliasson,1993

2. Interactions of wheat proteins carbohydrates, and lipids;Ross,1995

3. The microscopic structure of bread and dough;Sandstedt;Cereal Chemistry,1954

4. Photomicrographic studies of wheat starch. III. Enzymatic digestion and granule structure;Sandstedt;Cereal Chemistry,1955

5. Dynamic viscoelastic behaviour of wheat flour doughs, Part III. The influence of the starch granules;Hibbero;Rheological Acta,1970

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3. Organic farming of wheat and sourdough quality;Trends in Wheat and Bread Making;2021

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