EFFECT OF BRAN AND HIGH-PROTEIN CONCENTRATE FROM OATS ON DOUGH PROPERTIES AND BREAD QUALITY

被引：0
|
作者：
DAPPOLONIA, BL
YOUNGS, VL
机构：
[1] USDA,OAT QUAL LAB,MADISON,WI 53706
[2] UNIV WISCONSIN,DEPT AGRON,MADISON,WI 53706
来源：
CEREAL CHEMISTRY | 1978年 / 55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：736 / 743
页数：8
相关论文
共 50 条
  • [1] EFFECT OF BRAN AND HIGH PROTEIN CONCENTRATE FROM OATS ON DOUGH AND BREAD PROPERTIES
    DAPPOLONIA, BL
    YOUNGS, VL
    CEREAL FOODS WORLD, 1978, 23 (04) : 211 - 211
  • [2] EFFECT OF WHEY PROTEIN CONCENTRATE AND BUTTERMILK POWDERS ON RHEOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY
    Madenci, A. Busra
    Bilgicli, Nermin
    JOURNAL OF FOOD QUALITY, 2014, 37 (02) : 117 - 124
  • [3] Effect of bran addition on rheological properties of dough and quality of triticale bread
    Kaszuba, Joanna
    Jaworska, Grazyna
    Krochmal-Marczak, Barbara
    Kogut, Barbara
    Kuzniar, Piotr
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (01)
  • [4] Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate
    Chochkov, Rosen
    Zlateva, Denka
    Dushkova, Mariya
    Topleva, Silviya
    UKRAINIAN FOOD JOURNAL, 2019, 8 (03) : 533 - 543
  • [5] Effect of extruded wheat bran on dough rheology and bread quality
    Gomez, Manuel
    Jimenez, Sara
    Ruiz, Elena
    Oliete, Bonastre
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (10) : 2231 - 2237
  • [6] Impact of wheat bran micronization on dough properties and bread quality: Part I-Bran functionality and dough properties
    Lin, Suyun
    Jin, Xiaoxuan
    Gao, Jing
    Qiu, Ziyou
    Ying, Jian
    Wang, Yong
    Dong, Zhizhong
    Zhou, Weibiao
    FOOD CHEMISTRY, 2021, 353
  • [7] PROTEIN ISOLATE FROM HIGH-PROTEIN OATS - PREPARATION, COMPOSITION AND PROPERTIES
    WU, YV
    SEXSON, KR
    CLUSKEY, JE
    INGLETT, GE
    JOURNAL OF FOOD SCIENCE, 1977, 42 (05) : 1383 - 1386
  • [8] EFFECT OF THE ADDITION OF WHEAT BRAN STREAM ON DOUGH RHEOLOGY AND BREAD QUALITY
    Banu, Iuliana
    Stoenescu, Georgeta
    Ionescu, Violeta Sorina
    Aprodu, Iuliana
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2012, 36 (01) : 39 - 52
  • [9] The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread
    LIU Wenjun
    BRENNAN Margaret
    SERVENTI Luca
    BRENNAN Charles
    Grain & Oil Science and Technology, 2018, 1 (03) : 126 - 130
  • [10] Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread
    Lin, Suyun
    Jin, Xiaoxuan
    Gao, Jing
    Qiu, Ziyou
    Ying, Jian
    Wang, Yong
    Dong, Zhizhong
    Zhou, Weibiao
    FOOD CHEMISTRY, 2022, 396
12345