Concepedia

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

Megumi Miyazaki, Tomoko Maeda, Naofumi Morita

Food Research International · 2003 · 85 citations · 15 references

DOI

Concepts

References

15

Thermal behavior of amylose-lipid complexes

Costas G. Βiliaderis, Cheryl M. Page, Louise Slade et al. · Carbohydrate Polymers · 1985 · 304 citations

, , +14

Effect of sugars on starch gelatinization.

Spies Rd, Hoseney Rc · Europe PMC (PubMed Central) · 1982 · 260 citations

, , +11

A mechanism of bread firming. I. Role of starch swelling

Margrit Martin, Kathleen Zeleznak, R.C. Hoseney · Europe PMC (PubMed Central) · 1991 · 240 citations

, , +9

Effect of arabinoxylans on bread-making quality of wheat flours

Costas G. Βiliaderis, Marta S. Izydorczyk, Onkar Rattan · Food Chemistry · 1995 · 232 citations

, , +8

Moisture Redistribution and Phase Transitions During Bread Staling

Moo‐Yeol Baik, Pavinee Chinachoti · Cereal Chemistry · 2000 · 231 citations

, , +13