Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
- 1 October 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (8), 2448-2452
- https://doi.org/10.1111/j.1365-2621.2003.tb07044.x
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat floursZeitschrift für Lebensmittel-Untersuchung und Forschung, 2002
- Effects of Transglutaminase on SDS‐PAGE Patterns of Wheat, Soy, and Barley Proteins and their BlendsJournal of Food Science, 2002
- Nomenclature and diagrammatic representation of oligomeric fructans — a paper for discussionNew Phytologist, 1993
- Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms.Agricultural and Biological Chemistry, 1989
- Toxicological Evaluation of Neosugar: Genotoxicity, Carcinogenicity, and Chronic ToxicityJournal of the American College of Toxicology, 1988
- Fructan in Wheat Kernels during Growth and Compartmentation in the Endosperm and PericarpJournal of Plant Physiology, 1988
- Utilization of [U-14C]Fructooligosaccharides in Man as Energy ResourcesJournal of Clinical Biochemistry and Nutrition, 1988
- Effects of Fructooligosaccharides on Intestinal Flora and Human HealthBifidobacteria and Microflora, 1986
- Influence of chronic intake of new sweetener fructooligosaccharide (Neosugar) on growth and gastrointestinal function of the rat.Journal of Nutritional Science and Vitaminology, 1986
- The Developing Endosperm of Wheat — A Stereological AnalysisAnnals of Botany, 1979