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Effect of long-term storage conditions on wheat flour and bread baking properties

  • Published:2021-06 Issue: Volume:346 Page:128902
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Lancelot Eloïse,Fontaine Joran,Grua-Priol Joëlle,Le-Bail Alain

Funder

Agence Nationale de la Recherche

Association Nationale de la Recherche et de la Technologie

Vascular Medicine Institute, University of Pittsburgh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Postharvest and postmilling changes in wheat grain and flour quality characteristics;Baik;Cereal Chemistry,2018

2. The composition, rheological properties and breadmaking behaviour of stored flours;Bell;Journal of the Science of Food and Agriculture,1979

3. Storage-induced changes in einkorn (Triticum monococcum L.) and breadwheat (Triticum aestivum L. ssp. aestivum) flours;Brandolini;Journal of Cereal Science,2010

4. Chemometrics tools for NIRS and NIR HSI;Dale;Bulletin UASVM Agriculture, XVI,2012

5. Effect of mechanically modified wheat flour on dough fermentation properties and bread quality;Hackenberg;European Food Research and Technology,2017
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