SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

Journal of Food Science

Volumn 66, Issue 4, 2001, Pages 627-632

Heating conditions and bread-making potential of substandard flour

(4) Gelinas P a McKinnon, C M a Rodrigue, N a Montpetit, D a

a FOOD RESEARCH AND DEVELOPMENT CENTRE (Canada)

Author keywords

Bread texture; Bread volume; Dough rheology; Flour; Heating

Indexed keywords

EID: 0034945910 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb04612.x Document Type: Article

Times cited : (19)

References (28)

1
- 0003859693
- Method 44-15A, approved October 1975, revised October 1981 and October 1994. Method 54-21, approved November 1995. St. Paul, MN: American Association of Cereal Chemists
- (1995) th ed.

2
- 0000092107
- The effect of heat on gluten-physico-chemical properties and baking quality
- (1980) Ann. Technol. Agric. , vol.29 , pp. 399-408
- Booth, M.R.¹ Bottomley, R.C.² Ellis, J.R.S.³ Malloch, G.⁴ Schofield, J.D.⁵ Timms, M.F.⁶

3
- 4243752603
- Oct 4. U.S. Patent 5,352,473
- (1994) Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
- Chigurupati, S.R.¹ Pulverenti, J.²

4
- 4243752711
- Apr 24. British Patent 1,110,711
- (1968) Flour treatment process
- Doe, C.A.F.¹ Russo, J.V.V.²

5
- 0004591556
- Chemical, physical, and baking properties of preripe wheat dried at varying temperatures
- (1962) Agron. J , vol.54 , pp. 244-247
- Finney, K.F.¹ Shogren, M.D.² Hoseney, R.C.³ Bolte, L.C.⁴ Heyne, E.G.⁵

6
- 0004634415
- Chemical and physico-chemical changes induced in wheat and wheat products by elevated temperatures. I
- (1929) Can. J. Res. , vol.1 , pp. 528-557
- Geddes, W.F.¹

7
- 0004604730
- Chemical and physico-chemical changes induced in wheat and wheat products by elevated temperatures. II
- (1930) Can. J. Res. , vol.2 , pp. 65-90
- Geddes, W.F.¹

8
- 0030460787
- Use of spectroscopic and fluorescence techniques to assess heat-induced molecular modifications of gluten
- (1996) Cereal Chem. , vol.73 , pp. 368-374
- Guerrieri, N.¹ Alberti, E.² Lavelli, V.³ Cerletti, P.⁴

9
- 0030463230
- Effect of high-temperature short-time treatment of wheat flour on gluten vitality and structure
- (1996) Cereal Chem. , vol.73 , pp. 375-378
- Guerrieri, N.¹ Cerletti, P.²

10
- 4244212438
- Oct 10. US Patent 5,456,930
- (1995) Dielectric heating treatment of unchlorinated cake flour
- Gusek, T.W.¹ Korslund, J.R.² Padhye, V.W.³

11
- 84986758716
- A simple glutenin turbidity test for the determination of heat damage in gluten
- (1990) J. Sci. Food Agric. , vol.53 , pp. 261-270
- Hay, R.L.¹ Every, D.²

12
- 0002769952
- Dye-binding capacity as a sensitive index for the thermal denaturation of wheat protein. A test for heat-damaged wheat
- (1980) J. Sci. Food Agric. , vol.31 , pp. 67-81
- Hook, S.C.W.¹

13
- 1842743036
- ICC Rapid method no. 303, approved 1998. ICC standard no. 164, approved 1996. Vienna: International Association for Cereal Science and Technology
- (1998) Standard methods of the International Association for Cereal Science and Technology

14
- 0004622767
- Some aspects of the effect of heat upon flour
- (1928) Cereal Chem. , vol.5 , pp. 235-241
- Kent-Jones, D.W.¹

15
- 0001089219
- Erhitzen von weizen. 1. Mitteilung: Zugversuche mit teig und kleber
- (1993) Z. Lebensm. Unters. Forsch. , vol.196 , pp. 441-445
- Kieffer, R.¹ Belitz, H.-D.²

16
- 0001089220
- Erhitzen von weizen. 2. Mitteilung: Rheologische, calorimetrische und backtechnische untersuchungen sowie osborne-fraktionierung
- (1993) Z. Lebensm. Unters. Forsch. , vol.196 , pp. 526-531
- Kieffer, R.¹ Kim, J.-J.² Belitz, H.-D.³

17
- 0004625860
- Denaturation of wheat endosperm proteins during drying
- (1987) Cereal Chem. , vol.64 , pp. 437-442
- Lupano, C.E.¹ Añon, M.C.²

18
- 85037415067
- Étuvage de la farine
- (1971) Bull. Anciens Élèves École Fr. Meunerie , vol.241 , pp. 28-34
- Matvoff, D.¹

19
- 0000257797
- Heat denaturation of gluten
- (1953) Cereal Chem. , vol.30 , pp. 115-126
- Pence, J.W.¹ Mohammad, A.² Mecham, D.K.³

20
- 0004253287
- Merriam, KS: Sosland Publ. Co.
- (1988) rd ed. , pp. 164
- Pyler, E.J.¹

21
- 85005667795
- Heat treatment of flour as an alternative to chlorination
- (1970) J. Food Technol. , vol.5 , pp. 363-374
- Russo, J.V.¹ Doe, C.A.²

22
- 0003597577
- Cary, NC: SAS Institute Inc.
- (1989) th ed.

23
- 0000971643
- The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions
- (1983) J. Cereal Sci. , vol.1 , pp. 241-253
- Schofield, J.D.¹ Bottomley, R.C.² Timms, M.F.³ Booth, M.R.⁴

24
- 85037406780
- Heat denaturation and gluten functionality
- Wrigley CW, editor; 2-4 Sept; Sydney. Melbourne: Royal Australian Chemical Institute
- (1996) Gluten '96. Proc 6th Intern Gluten Workshop , pp. 159-162
- Veraverbeke, W.S.¹ Roels, S.P.² Delcour, J.A.³

25
- 0002281957
- Effects on gluten of heating at different moisture contents. II. Changes in physico-chemical properties and secondary structure
- (1994) J. Cereal Sci. , vol.19 , pp. 39-47
- Weegels, P.L.¹ De Groot, A.M.G.² Verhoek, J.A.³ Hamer, R.J.⁴

26
- 0002281955
- Effects on gluten of heating at different moisture contents. I. Changes in functional properties
- (1994) J. Cereal Sci. , vol.19 , pp. 31-38
- Weegels, P.L.¹ Verhoek, J.A.² De Groot, A.M.G.³ Hamer, R.J.⁴

27
- 4243752591
- Jul 18. US Patent 5,433,966
- (1995) Method for heat treating a bread baking wheat flour and resulting flour and dough
- Wolt, M.¹ Chigurupati, S.R.² Pulverenti, J.³

28
- 84989132482
- Effect of heat on thermal and functional properties of wheat
- (1990) J. Cereal Sci. , vol.12 , pp. 279-287
- Zamponi, R.A.¹ Giner, S.A.² Lupano, C.E.³ Añon, M.C.⁴

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.