Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Seguchi, M ^a   Tabara, A ^a   Fukawa, I ^b   Ono, H ^b   Kumashiro, C ^c   Yoshino, Y ^d   Kusunose, C ^e   Yamane, C ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b ASAHI KASEI CORPORATION   (Japan)

^c OSAKA SHOIN WOMEN'S UNIVERSITY   (Japan)

^d KYOTO WOMEN'S UNIVERSITY   (Japan)

^e KYUSHU NUTRITION WELFARE UNIVERSITY   (Japan)

Author keywords

Breadmaking; Dough rheology; Microscopy; Size of cellulose granules

Indexed keywords

CELLULOSE; GLUTEN;

ARTICLE; BREAD; CHEMISTRY; FLOUR; FLOW KINETICS; FOOD HANDLING; PARTICLE SIZE; STANDARD; STRUCTURE ACTIVITY RELATION; WHEAT;

BREAD; CELLULOSE; FLOUR; FOOD TECHNOLOGY; GLUTEN; PARTICLE SIZE; RHEOLOGY; STRUCTURE-ACTIVITY RELATIONSHIP; TRITICUM;

TRITICUM AESTIVUM;

EID: 33847795443     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00272.x     Document Type: Article

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