Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume-Reference-Cited by-同舟云学术

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Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

Published:2021-04 Issue: Volume:113 Page:106348
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

De Bondt Yamina,Hermans Wisse,Moldenaers Paula,Courtin Christophe M.

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Protein network analysis — A new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

2. Impact of bran addition on water properties and gluten secondary structure in wheat flour doughs studied by attenuated total reflectance fourier transform infrared spectroscopy;Bock;Cereal Chemistry,2013

3. Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran;De Bondt;Food Chemistry,2020

4. Effect of extruded wheat bran on dough rheology and bread quality;Gómez;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2011

5. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry;Hemdane;Food Chemistry,2017

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