Effect of magnesium salts addition on white wheat flour dough rheological properties

被引：1
|
作者：
Codina, Georgiana Gabriela [1 ]
Zaharia, Dumitru [2 ]
Ropciuc, Sorina [1 ]
Dabija, Adriana [1 ]
机构：
[1] Stefan Cel Mare Univ, Fac Food Engn, Suceava, Romania
[2] SC Dizing SRL Brusturi, Neamt, Romania
来源：
JOURNAL OF BIOTECHNOLOGY | 2017年 / 256卷
关键词：
D O I：
10.1016/j.jbiotec.2017.06.1042
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：S71 / S71
页数：1
相关论文
共 50 条
  • [31] EFFECT OF ADDITION OF SWEET LUPINE FLOUR ON RHEOLOGICAL PROPERTIES OF DOUGH AND BAKING QUALITY OF BREAD
    CAMPOS, JE
    ELDASH, AA
    CEREAL FOODS WORLD, 1976, 21 (08) : 436 - 436
  • [32] Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour
    Ribotta, PD
    Arnulphi, SA
    León, AE
    Añón, MC
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (11) : 1889 - 1896
  • [33] Effect of L-ascorbic acid on the rheological properties of wheat flour water dough
    Nakamura, M
    Kurata, T
    CEREAL CHEMISTRY, 1997, 74 (05) : 647 - 650
  • [34] Rheological properties of wheat flour dough and French bread enriched with wheat bran
    Le Bleis, F.
    Chaunier, L.
    Chiron, H.
    Della Valle, G.
    Saulnier, L.
    JOURNAL OF CEREAL SCIENCE, 2015, 65 : 167 - 174
  • [35] Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements
    Larsson, H
    CEREAL CHEMISTRY, 2002, 79 (04) : 544 - 545
  • [36] Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough
    Cotovanu, Ionica
    Batariuc, Ana
    Mironeasa, Silvia
    APPLIED SCIENCES-BASEL, 2020, 10 (20): : 1 - 21
  • [37] Effect of β-Glucan Concentrate on the Water Uptake, Rheological and Textural Properties of Wheat Flour Dough
    Ahmed, Jasim
    Thomas, Linu
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2015, 18 (08) : 1801 - 1816
  • [38] Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread
    Han, Hye Min
    Koh, Bong-Kyung
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2011, 91 (13) : 2495 - 2499
  • [39] Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
    Sui, Wenjie
    Xie, Xuan
    Liu, Rui
    Wu, Tao
    Zhang, Min
    FOOD HYDROCOLLOIDS, 2018, 84 : 571 - 580
  • [40] Soybean flour lipoxygenase isozymes effects on wheat flour dough rheological and breadmaking properties
    Cumbee, B
    Hildebrand, DF
    Addo, K
    JOURNAL OF FOOD SCIENCE, 1997, 62 (02) : 281 - &
12345