Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmaking
- 1 March 1969
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (3) , 129-136
- https://doi.org/10.1002/jsfa.2740200301
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Studies on the lipids of flour. III Lipid binding in breadmakingJournal of the Science of Food and Agriculture, 1966
- Lipid oxidation in flour doughs舒observations involving the boron trifluoride interesterification reactionJournal of Oil & Fat Industries, 1965
- A rapid chemical method for quantification of lipids separated by thin-layer chromatographyJournal of Lipid Research, 1964
- The determination of the fatty acid composition of serum lipids separated by thin-layer chromatography; and a comparison with column chromatographyBiochimica et Biophysica Acta, 1963
- The free fatty acids of wheat flour: Their role in simple flour-water mixturesJournal of the Science of Food and Agriculture, 1963
- The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipidsJournal of the Science of Food and Agriculture, 1956