CHANGES IN WHEAT-FLOUR PENTOSANS AS A RESULT OF DOUGH MIXING AND OXIDATION

被引：0

作者：

YEH, YF ^{[1
]}

HOSENEY, RC ^{[1
]}

LINEBACK, DR ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802

来源：

CEREAL CHEMISTRY | 1980年 / 57卷 / 02期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：144 / 148

页数：5

共 50 条

[1] EFFECT OF WHEAT-FLOUR PENTOSANS IN DOUGH, GLUTEN, AND BREAD
JELACA, SL
HLYNKA, I
[J]. CEREAL CHEMISTRY, 1972, 49 (04) : 489 - &
[2] CHLORINATION OF WHEAT-FLOUR PENTOSANS
CROWE, NL
RASPER, VF
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1986, 19 (04): : R38 - R38
[3] INVESTIGATIONS INTO THE EFFECTS OF AN ENZYME PREPARATION FOR BAKING ON WHEAT-FLOUR DOUGH PENTOSANS
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[J]. JOURNAL OF CEREAL SCIENCE, 1993, 18 (02) : 145 - 157
[4] WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS
PATIL, SK
TSEN, CC
LINEBACK, DR
[J]. CEREAL SCIENCE TODAY, 1973, 18 (09): : 294 - 294
[5] WATER-SOLUBLE PENTOSANS OF WHEAT-FLOUR .2. CHARACTERIZATION OF PENTOSANS AND GLYCOPROTEINS FROM WHEAT-FLOUR AND DOUGH MIXED UNDER VARIOUS CONDITIONS
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TSEN, CC
LINEBACK, DR
[J]. CEREAL CHEMISTRY, 1975, 52 (01) : 57 - 69
[6] The hysteretic behaviour of wheat-flour dough during mixing
Anderssen, RS
Gras, PW
[J]. WHEAT GLUTEN, 2000, (261): : 391 - 395
[7] PENTOSANS IN WHEAT-FLOUR FRACTIONS AND PRODUCTS
SHOGREN, MD
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POMERANZ, Y
[J]. CEREAL FOODS WORLD, 1986, 31 (08) : 587 - 587
[8] PHENOLIC ACIDS IN WHEAT-FLOUR EFFECT ON DOUGH MIXING PROPERTIES
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[J]. LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1979, 12 (01): : 31 - 35
[9] A RAPID METHOD FOR THE DETERMINATION OF PENTOSANS IN WHEAT-FLOUR
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[J]. FOOD CHEMISTRY, 1981, 7 (02) : 139 - 145
[10] DYNAMIC VISCOELASTIC PROPERTIES OF WHEAT-FLOUR DOUGH - DEPENDENCE ON MIXING TIME
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[J]. CEREAL CHEMISTRY, 1980, 57 (03) : 174 - 177

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