Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2495-2499

  Han, Hye Min ^a   Koh, Bong Kyung ^a  

^a Keimyung University   (South Korea)

Author keywords

Bread; Gluten protein; Hard wheat flour; Phenolic acids

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; FERULIC ACID; FOOD ADDITIVE; GLUTEN; PHENOL DERIVATIVE;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; COOKING; ELASTICITY; FERMENTATION; FLOUR; FLOW KINETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN INTAKE; QUALITY CONTROL; SOLUBILITY; TIME;

ANTIOXIDANTS; BREAD; CAFFEIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMATES; COOKING; COUMARIC ACIDS; DIETARY PROTEINS; ELASTICITY; FERMENTATION; FLOUR; FOOD ADDITIVES; GLUTENS; MOLECULAR WEIGHT; PHENOLS; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; RHEOLOGY; SOLUBILITY; TIME FACTORS;

TRITICUM AESTIVUM;

EID: 80052615883     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4499     Document Type: Article

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