Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling
- 12 April 2003
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 216 (6), 505-513
- https://doi.org/10.1007/s00217-003-0686-3
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Lipid binding of formula bread doughsZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1998
- Effect of Water‐soluble Non‐Starch Polysaccharides from Taro on Pasting Properties of StarchStarch ‐ Stärke, 1997
- Use of the Rapid Visco‐Analyzer to Measure Starch Pasting Properties part II: Effects of Emulsifiers and Sugar‐Emulsifier InteractionsStarch ‐ Stärke, 1990
- Use of the Rapid‐Visco‐Analyzer to Measure Starch Pasting Properties. Part I: Effect of SugarsStarch ‐ Stärke, 1989
- Lipids in cereal starches: A reviewJournal of Cereal Science, 1988
- Sugar and Sucrose Ester Effects on Maize and Wheat Starch Gelatinization Patterns by Differential Scanning CalorimeterStarch ‐ Stärke, 1988
- VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH II. EFFECTS OF EMULSIFIERSJournal of Texture Studies, 1986
- VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHESJournal of Texture Studies, 1986
- An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning CalorimetryStarch ‐ Stärke, 1986
- Starch Gelatinization in the Presence of Emulsifiers. A Morphological Study of Wheat StarchStarch ‐ Stärke, 1985