Effect of aging of gluten-dough on the expansion of yakifu: (Basic studies on the production of yakifu V)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 9, 1997, Pages 671-676

  Murase, Makoto ^a   Hidai, Nanako ^b   Namiki, Kazuko ^b   Katoh, Hiroshi ^a   Sugimoto, Masayuki ^a  

^a Aichi Prefectural Government   (Japan)

^b SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0345760803     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.671     Document Type: Article

References (16)

1. M. MIZUKOSHI, H. MAEDA and H. AMANO : Cereal Chem. 57, 352 (1980).
2. A.-C. ELIASSON and P.-O. HEGG : Cereal Chem. 57, 436 (1980).
3. Y. INDUE, H.D. SAPIRSTEIN, S. TAKAYANAGI and W. BUSHUK : Cereal Chem. 71, 118 (1994).
4. A. PIZZINATTO and R.C. HOSENEY : Cereal Chem. 57, 185 (1980).