Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour

The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

G. B. Crosbie · Journal of Cereal Science · 1991 · 346 citations

Food Chemistry, Noodle Quality, Food Structure +6

Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough

Z. Gan, Peter R. Ellis, J.D. Schofield · Journal of Cereal Science · 1995 · 334 citations

Wheat Bread Dough

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

Cristina M. Rosell · Food Hydrocolloids · 2006 · 317 citations

Engineering, Mechanical Engineering, Hydrocolloid Effects +5

Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

Eva Armero, Concha Collar · Journal of Cereal Science · 1998 · 254 citations

Food Chemistry, Crumb Firming Kinetics, Food Engineering +3

Effect of damaged starch levels on flour-thermal behaviour and bread staling

Alberto E. León, Gabriela N. Barrera, Gabriela Pérez et al. · European Food Research and Technology · 2006 · 116 citations

Flour-thermal Behaviour, Starch Levels, Food Physic +4