Cooperation of phosphatidylcholine with endogenous lipids of wheat flour for an increase in dough volume

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 225-231

  Ukai, Tomoyo ^a   Urade, Reiko ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Bread; Dough; Glycolipid; Phosphatidylcholine; Wheat flour

Indexed keywords

CHLOROFORM; GLYCOLIPID; LIPID; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID;

ARTICLE; BREAD; DOUGH; FERMENTATION; FLOUR; FOAM STABILITY; WHEAT;

TRITICUM AESTIVUM;

EID: 33751504089     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.007     Document Type: Article

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