Technological Challenges of Whole Grains

Cereal Foods World

Volumn 49, Issue 1, 2004, Pages 20-22

  Camire, Mary Ellen ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

POISSON FEEDING PROCESS; PRODUCT QUALITY; STEADY-STATE MODEL; TOTAL DIETARY FIBERS (TDF); WHOLE-GRAIN CONSUMPTION;

ANTIOXIDANTS; BLEACHING; CHOLESTEROL; ENZYME KINETICS; ENZYMES; FOOD PROCESSING; FOOD PRODUCTS; HEALTH; HYDRATION; LIPIDS; NUTRITION; OILS AND FATS; OPTIMIZATION; OXIDATION;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 1542345512     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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4. Gonzalez, E., and Draganchuk, M. Flavoring nutrition bars. Cereal Foods World 48: 250, 2003.
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6. Haros, M., Rosell, C. M., and Bendito, C. Use of fungal phytase to improve breadmaking performance of whole wheat bread. J. Agric. Food Chem. 49:5450, 2001.
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8. Lai, C. S., Davis, A. B., and Hoseney, R. C. Production of whole wheat bread with good loaf volume. Cereal Chem. 66:224, 1989.
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10. Matus-Cadiz, M. A., Huci, P., Perron, C. E., and Tyler, R. T. Genotype × environment interaction for grain color in hard white spring wheat. Crop Sci. 43:219, 2003.
11. Mettler, E., and Seibel, W. Effects of emulsifiers and hydrocolloids on whole wheat bread quality: A response surface methodology study. Cereal Chem. 70:373, 1993.
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13. U.S. Food and Drug Administration. Whole grain foods and risk of heart disease and certain cancers. Docket no. 99P-2209, July, 1999.