Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study
- 30 November 1999
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 13 (6), 467-475
- https://doi.org/10.1016/s0268-005x(99)00030-2
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Crumb Firming Kinetics of Wheat Breads with Anti-staling AdditivesJournal of Cereal Science, 1998
- Lipid binding of formula bread doughsZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1998
- Starch‐biopolymer interactions—a reviewFood Reviews International, 1997
- Texture properties of formulated wheat doughsZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1997
- Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch GelsStarch ‐ Stärke, 1997
- Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan frescoFood Science and Technology International, 1996
- Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat DoughsJournal of Food Science, 1996
- Studien zur Optimierung der Emulgator- und Hydrokolloidwirkungen in Weizenteigen und -brotenLWT, 1996
- Association with natural polymers modifies lipase selectivityFood Biotechnology, 1994
- Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean GumsStarch ‐ Stärke, 1994