SCOPUS 정보 검색 플랫폼

Volumn 85, Issue 6, 2008, Pages 713-715

Modified wheat starches increase bread yield

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; GLUCOSE; GLUCOSE SENSORS; STARCH; WATER ABSORPTION;

HANDLING PROPERTIES; MODIFIED STARCHES; MOISTURE LOSS; WHEAT STARCH;

GLUCOSE OXIDASE;

TRITICUM AESTIVUM;

EID: 57449114236 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM-85-6-0713 Document Type: Article

Times cited : (28)

References (9)

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- BeMiller, J.N.¹

2
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- Water activity and moisture content of dough and bread
- Czuchajowska, Z., Pomeranz, Y., and Jeffers, H. C. 1989. Water activity and moisture content of dough and bread. Cereal Chem. 66:128-132.
- (1989) Cereal Chem , vol.66 , pp. 128-132
- Czuchajowska, Z.¹ Pomeranz, Y.² Jeffers, H.C.³

3
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- Dubois, D. K., and Ash, D. J. 1974. Encapsulated calcium peroxide for continuous bread process. Baker's Dig. 48(3):40-41, 59.
- Dubois, D. K., and Ash, D. J. 1974. Encapsulated calcium peroxide for continuous bread process. Baker's Dig. 48(3):40-41, 59.

4
- 0001511927
- Functional (breadmaking) and biochemical properties of wheat flour components. VIII. Starch
- Hoseney, R. C., Finney, K. F., Pomeranz, Y., and Shogren, M. D. 1971. Functional (breadmaking) and biochemical properties of wheat flour components. VIII. Starch. Cereal Chem. 48:191-201.
- (1971) Cereal Chem , vol.48 , pp. 191-201
- Hoseney, R.C.¹ Finney, K.F.² Pomeranz, Y.³ Shogren, M.D.⁴

5
- 33749319390
- Recent advances in application of modified starches for breadmaking
- Miyazaki, M., Hung, P. V., Maeda, T., and Morita, N. 2006. Recent advances in application of modified starches for breadmaking. Trends Food Sci. Technol. 17(11):591-599.
- (2006) Trends Food Sci. Technol , vol.17 , Issue.11 , pp. 591-599
- Miyazaki, M.¹ Hung, P.V.² Maeda, T.³ Morita, N.⁴

6
- 0347701927
- Effect of baking absorption on bread yield, crumb moisture, and crumb water activity
- Puhr, D. P., and D'Appolonia, B. L. 1992. Effect of baking absorption on bread yield, crumb moisture, and crumb water activity. Cereal Chem. 69:582-586.
- (1992) Cereal Chem , vol.69 , pp. 582-586
- Puhr, D.P.¹ D'Appolonia, B.L.²

7
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- Effect of pin milling on the baking quality of flour in various breadmaking methods
- Tipples, K. H., and Kilborn, R. H. 1968. Effect of pin milling on the baking quality of flour in various breadmaking methods. Cereal Sci. Today 13:331-334, 336.
- (1968) Cereal Sci. Today , vol.13 , Issue.331-334 , pp. 336
- Tipples, K.H.¹ Kilborn, R.H.²

8
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- USDA. 2003. Part 136. Bakery products. Subpart B - Requirements for Specific Standardized Bakery Products. Paragraph 136.110, Bread, Rolls and Buns. GPO: Washingon, DC.
- USDA. 2003. Part 136. Bakery products. Subpart B - Requirements for Specific Standardized Bakery Products. Paragraph 136.110, Bread, Rolls and Buns. GPO: Washingon, DC.

9
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- Glucose oxidase in breadmaking systems
- Vemulapalli, V., Miller, K. A., and Hoseney, R. C. 1998. Glucose oxidase in breadmaking systems. Cereal Chem. 75:439-442.
- (1998) Cereal Chem , vol.75 , pp. 439-442
- Vemulapalli, V.¹ Miller, K.A.² Hoseney, R.C.³

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.