EFFECT OF NATIVE LIPIDS, SHORTENING, AND BREAD MOISTURE ON BREAD FIRMING

被引：0
|
作者：
ROGERS, DE
ZELEZNAK, KJ
LAI, CS
HOSENEY, RC
机构：
来源：
CEREAL CHEMISTRY | 1988年 / 65卷 / 05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
收藏
页码：398 / 401
页数：4
相关论文
共 50 条
  • [11] Re-examination of the bread firming curve
    Ovadia, DZ
    Walker, CE
    STARCH-STARKE, 1996, 48 (04): : 137 - 144
  • [12] Effect of Spirulina platensis on the crumb firming of wheat bread during storage
    Zlateva, Denka
    Chochkov, Rosen
    UKRAINIAN FOOD JOURNAL, 2019, 8 (04) : 851 - 860
  • [13] MOISTURE CONTENT OF WHOLE BREAD AND BREAD CRUMB
    POMERANZ, Y
    NATURE, 1959, 183 (4668) : 1122 - 1122
  • [14] Utilization of enzyme mixtures to retard bread crumb firming
    León, AE
    Durán, E
    de Barber, CB
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (06) : 1416 - 1419
  • [15] LIPIDS IN BREAD GRAINS
    ACKER, L
    ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1973, 12 : 126 - 135
  • [16] Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming
    Bosmans, Geertrui M.
    Lagrain, Bert
    Ooms, Nand
    Fierens, Ellen
    Delcour, Jan A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (19) : 4646 - 4654
  • [17] EFFECTS OF STORAGE TEMPERATURE AND FREEZING ON THE FIRMING OF A COMMERCIAL BREAD
    PENCE, JW
    STANDRIDGE, NN
    CEREAL CHEMISTRY, 1955, 32 (06) : 519 - 526
  • [18] Rice ripened at lower temperature slows firming of bread
    Aoki, Noriaki
    Umemoto, Takayuki
    Tanaka, Junichi
    JOURNAL OF CEREAL SCIENCE, 2018, 79 : 370 - 375
  • [19] DYNAMIC STRESS-STRAIN STUDIES ON BREAD FIRMING
    PERSAUD, JN
    PONTE, JG
    FAUBION, JM
    CEREAL FOODS WORLD, 1987, 32 (09) : 676 - 676
  • [20] WATER-SOLUBLE DEXTRINS FROM ALPHA-AMYLASE-TREATED BREAD AND THEIR RELATIONSHIP TO BREAD FIRMING
    AKERS, AA
    HOSENEY, RC
    CEREAL CHEMISTRY, 1994, 71 (03) : 223 - 226
12345