Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels
Author:
Funder
Korea Food Research Institute
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01186-w.pdf
Reference31 articles.
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2. Avramenko NA, Tyler RT, Scanlon MG, Hucl P, Nickerson MT. The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents. Food Reviews International. 34: 204-225 (2018)
3. Banu I, Stoenescu G, Ionescu V, Aprodu I. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech Journal of Food Sciences. 29: 35-44 (2011)
4. Beck M, Jekle M, Becker T. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes. Journal of the Science of Food and Agriculture. 92: 585-592 (2012)
5. Brandner S, Becker T, Jekle M. Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects - A review. International Journal of Biological Macromolecules. 136: 1018-1025 (2019)
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