Recent advances in application of modified starches for breadmaking
- 13 July 2006
- journal article
- review article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 17 (11), 591-599
- https://doi.org/10.1016/j.tifs.2006.05.002
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Starch Retrogradation and Firming of Bread Containing Hydroxypropylated, Acetylated, and Phosphorylated Cross‐Linked Tapioca Starches for Wheat FlourCereal Chemistry Journal, 2005
- Thermal and Rheological Properties of Dough and Bread as Affected by Various Cross‐linked Cornstarch SubstitutionsStarch ‐ Stärke, 2005
- Utilization of Hydroxypropylated Waxy Rice and Corn Starches in Korean Waxy Rice Cake to Retard RetrogradationCereal Chemistry Journal, 2005
- Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca StarchesJournal of Applied Glycoscience, 2005
- Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy WheatsCereal Chemistry Journal, 2002
- Effect of Multiple Substitution of Glutenin and Gliadin Proteins on Flour Quality of Canada Prairie Spring WheatCereal Chemistry Journal, 2001
- Optimized Methods for Incorporating Glutenin Subunits into Wheat Dough for Extension and Baking StudiesCereal Chemistry Journal, 2000
- Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin RatiosCereal Chemistry Journal, 2000
- The Acetylation of Starch by Reactive ExtrusionStarch ‐ Stärke, 1998
- Viscosity and Gelatinization Characteristics of Hydroxyethyl StarchStarch ‐ Stärke, 1982