SCOPUS 정보 검색 플랫폼

Volumn 217, Issue 1, 2003, Pages 23-33

Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality

(4) Clarke, C I a Schober, T J a Angst, E a Arendt, E K a

a UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Response surface methodology; Sourdough; Wheat bread

Indexed keywords

ACIDITY; BACTERIA; CARBOHYDRATES; CARBON DIOXIDE; COALESCENCE; FERMENTATION; PH EFFECTS; PROTEINS; YEAST;

RESPONSE SURFACE METHODOLOGY; SOURDOUGH; WHEAT BREAD;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; TRITICUM AESTIVUM;

EID: 1542498585 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0724-1 Document Type: Article

Times cited : (44)

References (35)

1
- 0029098362
- Röcken W, Voysey PA (1995) J Appl Bacteriol Symp Suppl 79:38S-48S
- (1995) J Appl Bacteriol Symp Suppl , vol.79
- Röcken, W.¹ Voysey, P.A.²

2
- 0001525860
- Sourdough breads and related products
- Wood BJB (ed), 2nd edn. Blackie, London
- Hammes WP, Gänzle MG (1998) Sourdough breads and related products. In Wood BJB (ed) Microbiology of fermented foods, vol. 1, 2nd edn. Blackie, London, pp 199-216
- (1998) Microbiology of Fermented Foods , vol.1 , pp. 199-216
- Hammes, W.P.¹ Gänzle, M.G.²

3
- 0004157841
- Elsevier, London
- Stear CA (1990) Handbook of breadmaking technology. Elsevier, London
- (1990) Handbook of Breadmaking Technology
- Stear, C.A.¹

4
- 25744468998
- 310-314
- Brümmer J-M, Lorenz K (1991) Cereal Foods World 36:310-314
- (1991) Cereal Foods World , vol.36
- Brümmer, J.-M.¹ Lorenz, K.²

5
- 0033913709
- Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J (2000) J Agric Food Chem 48:3044-3051
- (2000) J Agric Food Chem , vol.48 , pp. 3044-3051
- Corsetti, A.¹ Gobbetti, M.² De Marco, B.³ Balestrieri, F.⁴ Paoletti, F.⁵ Russi, L.⁶ Rossi, J.⁷

6
- 0036139026
- Thiele C, Gänzle MG, Vogel RF (2002) Cereal Chem 79:45-51
- (2002) Cereal Chem , vol.79 , pp. 45-51
- Thiele, C.¹ Gänzle, M.G.² Vogel, R.F.³

7
- 0002968206
- Salovaara H, Göransson M (1983) Näringsforskning 27:97-101
- (1983) Näringsforskning , vol.27 , pp. 97-101
- Salovaara, H.¹ Göransson, M.²

8
- 0001256740
- Larsson M, Sandberg A-S (1991) J Cereal Sci 14:141-149
- (1991) J Cereal Sci , vol.14 , pp. 141-149
- Larsson, M.¹ Sandberg, A.-S.²

9
- 0028349674
- Liljeberg H, Björck I (1994) Eur J Clin Nutr 48:151-64
- (1994) Eur J Clin Nutr , vol.48 , pp. 151-164
- Liljeberg, H.¹ Björck, I.²

10
- 0029055862
- Liljeberg HGM, Lönner CH, Björck IME (1995) J Nutr 125:1503-1511
- (1995) J Nutr , vol.125 , pp. 1503-1511
- Liljeberg, H.G.M.¹ Lönner, C.H.² Björck, I.M.E.³

11
- 0033831566
- Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M (2000) Appl Envir Microbiol 66:4084-4090
- (2000) Appl Envir Microbiol , vol.66 , pp. 4084-4090
- Lavermicocca, P.¹ Valerio, F.² Evidente, A.³ Lazzaroni, S.⁴ Corsetti, A.⁵ Gobbetti, M.⁶

12
- 0035163676
- Magnusson J, Schnürer J (2001) Appl Envir Microbiol 67:1-5
- (2001) Appl Envir Microbiol , vol.67 , pp. 1-5
- Magnusson, J.¹ Schnürer, J.²

13
- 0030784944
- Wehrle K, Grau H, Arendt EK (1997) Cereal Chem 74:739-744
- (1997) Cereal Chem , vol.74 , pp. 739-744
- Wehrle, K.¹ Grau, H.² Arendt, E.K.³

14
- 0029174911
- Gobbetti M, Corsetti A, Rossi J (1995) World J Microbiol 11:625-630
- (1995) World J Microbiol , vol.11 , pp. 625-630
- Gobbetti, M.¹ Corsetti, A.² Rossi, J.³

15
- 0001868878
- The role of wheat proteins and polar lipids in the stabilisation of the foam structure of dough
- Campbell GM, Webb C, Pandiella SS, Niranjan K (eds). Eagan Press, St Paul, Minn.
- Gan Z, van der Graaf J, Leonard SA, Brooker BE, Parker ML, Schofield (1999) The role of wheat proteins and polar lipids in the stabilisation of the foam structure of dough. In Campbell GM, Webb C, Pandiella SS, Niranjan K (eds) Bubbles in food. Eagan Press, St Paul, Minn., pp 89-93
- (1999) Bubbles in Food , pp. 89-93
- Gan, Z.¹ Van der Graaf, J.² Leonard, S.A.³ Brooker, B.E.⁴ Parker, M.L.⁵ Schofield⁶

16
- 0004850235
- Modelling bubble growth during proving of bread dough: Predicting the output from the Chopin rheofermentometer
- Campbell GM, Webb C, Pandiella SS, Niranjan K (eds). Eagan Press, St Paul, Minn.
- Shah P, Campbell GM, Dale C, Rudder A (1999) Modelling bubble growth during proving of bread dough: predicting the output from the Chopin rheofermentometer. In Campbell GM, Webb C, Pandiella SS, Niranjan K (eds) Bubbles in food. Eagan Press, St Paul, Minn., pp 95-106
- (1999) Bubbles in Food , pp. 95-106
- Shah, P.¹ Campbell, G.M.² Dale, C.³ Rudder, A.⁴

17
- 1542444002
- Baker JC, Mize MD (1937) Cereal Chem 14:721-734
- (1937) Cereal Chem , vol.14 , pp. 721-734
- Baker, J.C.¹ Mize, M.D.²

18
- 0011067728
- Physical factors determining gas cell stability in a dough during bread making
- Campbell GM, Webb C, Pandiella SS, Niranjan K (eds). Eagan Press, St Paul, Minn.
- van Vliet T (1999) Physical factors determining gas cell stability in a dough during bread making. In Campbell GM, Webb C, Pandiella SS, Niranjan K (eds) Bubbles in food. Eagan Press, St Paul, Minn., pp 121-127
- (1999) Bubbles in Food , pp. 121-127
- Van Vliet, T.¹

19
- 0346389486
- Proving, baking and cooling
- Cauvain SP, Young LS (eds). Blackie, London
- Wiggins C (1998) Proving, baking and cooling. In Cauvain SP, Young LS (eds) Technology of breadmaking. Blackie, London, pp 120-148
- (1998) Technology of Breadmaking , pp. 120-148
- Wiggins, C.¹

20
- 0039455205
- Barber S, Báguena R, Benedito de Barber C, Martínez-Anaya MC (1991) Z Lebensm Unters Forsch 192:46-52
- (1991) Z Lebensm Unters Forsch , vol.192 , pp. 46-52
- Barber, S.¹ Báguena, R.² Benedito de Barber, C.³ Martínez-Anaya, M.C.⁴

21
- 0036733015
- Clarke CI, Schober TJ, Arendt EK. (2002) Cereal Chem 79:640-647
- (2002) Cereal Chem , vol.79 , pp. 640-647
- Clarke, C.I.¹ Schober, T.J.² Arendt, E.K.³

22
- 0001718896
- Bloksma A H (1990) Cereal Foods World 35:228-236
- (1990) Cereal Foods World , vol.35 , pp. 228-236
- Bloksma, A.H.¹

23
- 0002363078
- Box GEP, Wilson KB (1951) J R Stat Soc Ser B Methodol 13:145
- (1951) J R Stat Soc Ser B Methodol , vol.13 , pp. 145
- Box, G.E.P.¹ Wilson, K.B.²

24
- 0004294559
- Wiley, New York
- Myers RH, Montgomery DC (1995) Response surface methodology. Wiley, New York
- (1995) Response Surface Methodology
- Myers, R.H.¹ Montgomery, D.C.²

25
- 0006095316
- 7 überarbeitete und erweiterte Auflage. Verlag Moritz Schäfer, Detmold, Germany (ISBN 3-87696-103-4)
- Arbeitsgemeinschaft Getreideforschung e.V. (AGF) (1994) Standard-Methoden für Getreide, Mehl und Brot. 7 überarbeitete und erweiterte Auflage. Verlag Moritz Schäfer, Detmold, Germany (ISBN 3-87696-103-4)
- (1994) Standard-Methoden für Getreide, Mehl und Brot

26
- 1542444000
- ICC Standard Methods, 6th Suppl/edn 1996
- approved: 1972, revised: 1992. Verlag Moritz Schäfer, Detmold, Germany
- International Association for Cereal Science and Technology (ICC) (1996) ICC Standard Methods, 6th Suppl/edn 1996. ICC Standard No. 115/1, approved: 1972, revised: 1992. Verlag Moritz Schäfer, Detmold, Germany
- (1996) ICC Standard No. 115/1 , vol.115 , Issue.1

27
- 1542780385
- Crowley P, Schober TJ, Clarke CI, Arendt EK (2002) Eur Food Res Technol 214:489-496
- (2002) Eur Food Res Technol , vol.214 , pp. 489-496
- Crowley, P.¹ Schober, T.J.² Clarke, C.I.³ Arendt, E.K.⁴

28
- 0002832217
- Bourne MC (1978) Food Technol 32:62-66, 72
- (1978) Food Technol , vol.32 , pp. 62-66
- Bourne, M.C.¹

29
- 0034080119
- Crowley P, Grau H, Arendt EK (2000) Cereal Chem 77:370-375
- (2000) Cereal Chem , vol.77 , pp. 370-375
- Crowley, P.¹ Grau, H.² Arendt, E.K.³

30
- 0001603240
- Finney KF (1943) Cereal Chem 20:381-396
- (1943) Cereal Chem , vol.20 , pp. 381-396
- Finney, K.F.¹

31
- 5844306567
- Lookhart GL (1997) Cereal Foods World 42:16-19
- (1997) Cereal Foods World , vol.42 , pp. 16-19
- Lookhart, G.L.¹

32
- 0007703453
- Kawamura Y, Yonezawa D (1982) Agric Biol Chem 46:767-773
- (1982) Agric Biol Chem , vol.46 , pp. 767-773
- Kawamura, Y.¹ Yonezawa, D.²

33
- 0010330497
- Bread the product
- Cauvain SP, Young LS (eds). Blackie, London
- Cauvain SP (1998) Bread the product. In Cauvain SP, Young LS (eds) Technology of breadmaking. Blackie, London, p 117
- (1998) Technology of Breadmaking , pp. 117
- Cauvain, S.P.¹

34
- 0000429256
- Maleki M, Hoseney RC, Mattern PJ (1980) Cereal Chem 57:138-140
- (1980) Cereal Chem , vol.57 , pp. 138-140
- Maleki, M.¹ Hoseney, R.C.² Mattern, P.J.³

35
- 0002951107
- The evolution of bubble structure in bread doughs and its effect on bread structure
- Campbell GM, Webb C, Pandiella SS, Niranjan K (eds). Eagan Press, St Paul, Minn.
- Cauvain SP, Whitworth MB, Alava JM (1999) The evolution of bubble structure in bread doughs and its effect on bread structure. In Campbell GM, Webb C, Pandiella SS, Niranjan K (eds) Bubbles in food. Eagan Press, St Paul, Minn., pp 85-88
- (1999) Bubbles in Food , pp. 85-88
- Cauvain, S.P.¹ Whitworth, M.B.² Alava, J.M.³

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.