Effect of high pressure processing on wheat dough and bread characteristics-Reference-Cited by-同舟云学术

Effect of high pressure processing on wheat dough and bread characteristics

Published:2010-01 Issue:1 Volume:43 Page:12-19
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bárcenas María Eugenia,Altamirano-Fortoul Rossana,Rosell Cristina M.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Wheat starch (structural aspects);Angold,1975

2. Dynamic viscoelastic behavior of high-pressure-treated wheat gluten;Apichartsrangkoon;Cereal Chemistry,1999

3. Physicochemical properties of high pressure treated wheat gluten;Apichartsrangkoon;Food Chemistry,1998

4. Texture properties of formulated wheat doughs. Relationships with dough and bread technological quality;Armero;European Food Research and Technology,1997

5. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chemistry,2006

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