Bread quality of frozen dough substituted with modified tapioca starches

European Food Research and Technology

Volumn 227, Issue 2, 2008, Pages 503-509

  Miyazaki, Megumi ^a,b   Maeda, Tomoko ^c   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

^b Yamazaki Baking Co Ltd   (Japan)

^c HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

Author keywords

Acetylated tapioca starch; Frozen dough; Hydroxypropylated tapioca starch; Phosphorylated cross linked tapioca starch

Indexed keywords

CROSSLINKING; PHOSPHORYLATION; RHEOLOGY; STARCH;

ACETYLATED TAPIOCA STARCH; FROZEN DOUGH; HYDROXYPROPYLATED TAPIOCA STARCH;

FOOD PRODUCTS;

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 43249083726     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0747-0     Document Type: Article

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