相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Exploration of the functionality of sugars in cake-baking, and effects on cake quality
Louise Slade et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
Andres G. Teobaldi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems
Qingfa Wang et al.
FOOD CHEMISTRY (2020)
Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review
Sandra Balet et al.
FOOD ANALYTICAL METHODS (2019)
Ingredient Functionality During Foam-Type Cake Making: A Review
Thibault Godefroidt et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers
Rong Liu et al.
FOOD CHEMISTRY (2019)
Effect of mechanically modified wheat flour on dough fermentation properties and bread quality
Stefanie Hackenberg et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems
Gabriela N. Barrera et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Starch-gluten interactions during gelatinization and its functionality in dough like model systems
Mario Jekle et al.
FOOD HYDROCOLLOIDS (2016)
Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches
Xiaoyan Tan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Effect of damaged starch on the rheological properties of wheat starch suspensions
Gabriela N. Barrera et al.
JOURNAL OF FOOD ENGINEERING (2013)
Effect of wheat flour characteristics on sponge cake quality
Malena Moiraghi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Ingredient functionality in batter type cake making
Edith Wilderjans et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Effect of damaged starch on wheat starch thermal behavior
Gabriela N. Barrera et al.
STARCH-STARKE (2012)
Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats
Annelies E. Duyvejonck et al.
JOURNAL OF CEREAL SCIENCE (2011)
Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour
Zenta Nishio et al.
CEREAL CHEMISTRY (2009)
A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
A. Colombo et al.
JOURNAL OF CEREAL SCIENCE (2008)
Influence of damaged starch on cookie and bread-making quality
Gabriela N. Barrera et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Chapatti quality from British wheat cultivar flours
Salim-ur Rehman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions
B Lagrain et al.
JOURNAL OF CEREAL SCIENCE (2005)
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch
T Funami et al.
FOOD HYDROCOLLOIDS (2005)
Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics
B Berton et al.
POWDER TECHNOLOGY (2002)