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Volumn 219, Issue 2, 2004, Pages 145-150

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Author keywords

Bread quality; Breadmaking; Emulsifier; Proofing; Wheat dough

Indexed keywords

EMULSIFICATION; MECHANIZATION; PHOSPHOLIPIDS; QUALITY ASSURANCE; RHEOLOGY; SODIUM COMPOUNDS;

EID: 21044457988     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0937-y     Document Type: Article
Times cited : (106)

References (26)
  • 10
    • 0242310046 scopus 로고
    • The role of fats and emulsifiers in baked products
    • Blanshard JMV, Frazier PJ, Galliard T (eds). The Royal Society of Chemistry, London
    • Tamstorf S, Jonsson T, Krog N (1985) The role of fats and emulsifiers in baked products. In: Blanshard JMV, Frazier PJ, Galliard T (eds) Chemistry and physics of baking. The Royal Society of Chemistry, London, pp 75-88
    • (1985) Chemistry and Physics of Baking , pp. 75-88
    • Tamstorf, S.1    Jonsson, T.2    Krog, N.3
  • 19
    • 21044443423 scopus 로고    scopus 로고
    • Investigations into the interaction of sucrose esters of fatty acids with bread ingredients using infrared spectroscopy
    • Mueeller F, Jussofie I, Jurczyk MF (1996) Investigations into the interaction of sucrose esters of fatty acids with bread ingredients using infrared spectroscopy. In: Institute of Food Technologists Annual Meeting, pp 124
    • (1996) Institute of Food Technologists Annual Meeting , pp. 124
    • Mueeller, F.1    Jussofie, I.2    Jurczyk, M.F.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.