FUNCTIONALITY OF FLOURS IN BATTER SYSTEMS

被引：0

|

作者：

NOVAK, F ^{[1
]}

OLEWNIK, M ^{[1
]}

KULP, K ^{[1
]}

机构：

[1] AMER INST BAKING,MANHATTAN,KS

来源：

CEREAL FOODS WORLD | 1987年 / 32卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：659 / 659

页数：1

相关论文

共 50 条

[31] Waxy and high-amylose wheat starches and flours - characteristics, functionality and application
Hung, PhamVan
Maeda, Tomoko
Morita, Naofumi
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2006, 17 (08) : 448 - 456
[32] EFFECTIVE USE OF FLAVORINGS AND SEASONINGS IN BATTER BREADING SYSTEMS
BERNACCHI, D
CEREAL FOODS WORLD, 1988, 33 (08) : 696 - 696
[33] OVERVIEW OF BATTER SYSTEMS AND THE FUNCTIONAL-ROLE OF INGREDIENTS
LOEWE, R
CEREAL FOODS WORLD, 1988, 33 (08) : 696 - 696
[34] Grape (Vitis vinifera) Seed and Skin Flours Contribute Flavor and Functionality to Baked Goods
Arvik, T.
CEREAL FOODS WORLD, 2012, 57 (06) : 262 - 264
[35] BAKING FUNCTIONALITY OF RECONSTITUTED RYE FLOURS HAVING DIFFERENT NONSTARCHY POLYSACCHARIDE AND STARCH CONTENTS
KUHN, MC
GROSCH, W
CEREAL CHEMISTRY, 1989, 66 (03) : 149 - 154
[36] FUNCTIONALITY OF FLOURS, PROTEIN-FRACTIONS AND ISOLATES FROM FIELD PEAS AND FABA BEAN
SOSULSKI, FW
MCCURDY, AR
JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 1010 - 1014
[37] Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours
Stefano Renzetti
Elke K. Arendt
European Food Research and Technology, 2009, 229 : 307 - 317
[38] WHEAT-FLOUR QUALITY REQUIREMENTS FOR BATTER SYSTEMS
RUDD, R
OLEWNIK, M
KULP, K
CEREAL FOODS WORLD, 1988, 33 (08) : 696 - 696
[39] Characterization and functionality of fermented sorghum and enset flours in a gluten-free deposited biscuit
Souza, Pedro
Peterson, Jaymi
Andeta, Addisu Fekadu
Bascom, Nathanael
Karkle, Elisa
JOURNAL OF CEREAL SCIENCE, 2025, 122
[40] Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes
Ren, Yikai
Setia, Rashim
Warkentin, Thomas D.
Ai, Yongfeng
FOOD CHEMISTRY, 2021, 336

← 1 2 3 4 5 →