Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality

Author： Barak Sheweta Mudgil Deepak Khatkar Bhupendar Singh

ISSN： 0007-070X

Source： British Food Journal, Vol.115, Iss.4, 2013-04, pp. : 564-574

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

By Pruska-Kędzior Anna Kędzior Zenon Gorący Mateusz Pietrowska Katarzyna Przybylska Anna Spychalska Karolina

European Food Research and Technology A, Vol. 227, Iss. 5, 2008-09 ,pp. : 1523-1536

Springer Publishing Company

Access to resources Recommend Favorite

The Effects of Vital Wheat Gluten and Transglutaminase on the Thermomechanical and Dynamic Rheological Properties of Buckwheat Dough

By Han Lihong

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 561-569

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread

By AZIZI M.

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 7-8, 2004-01 ,pp. : 545-552

Taylor & Francis Ltd

Access to resources Recommend Favorite

Influence of damaged starch on cookie and bread-making quality

By Barrera Gabriela Pérez Gabriela Ribotta Pablo León Alberto

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 1-7

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification

By Malaki Nik Amir

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 26-36

Springer Publishing Company

Access to resources Recommend Favorite