Wheat flour constituents: how they impact bread quality, and how to impact their functionality
Top Cited Papers
- 7 January 2005
- journal article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 16 (1-3) , 12-30
- https://doi.org/10.1016/j.tifs.2004.02.011
Abstract
No abstract availableKeywords
This publication has 104 references indexed in Scilit:
- Relationship of sequence and structure to specificity in the α-amylase family of enzymesBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 2001
- Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming RateStarch ‐ Stärke, 1998
- Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived ArabinoxylansJournal of Agricultural and Food Chemistry, 1998
- Physicochemical Characteristics and Functional Properties of Starch from a High β‐Glucan Waxy BarleyStarch ‐ Stärke, 1995
- Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan PropertiesJournal of Cereal Science, 1994
- Rapid Separation and Measurement of Particle Size Distribution of Starch Granules by Sedimentation/Steric Field‐Flow FractionationJournal of Food Science, 1993
- Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain of Bacillus Modified by Recombinant‐DNA TechniquesStarch ‐ Stärke, 1984
- Changes in Starch Granule Size Distribution and Starch Gelatinization Properties During Development and Maturation of Wheat, Barley and RyeStarch ‐ Stärke, 1983
- Superoxide involvement in the reduction of disulfide bonds of wheat gel proteinsBiochemical and Biophysical Research Communications, 1980
- 587. The enzymic synthesis and degradation of starch. Part XXII. Evidence of multiple branching in waxy-maize starch. A correctionJournal of the Chemical Society, 1956