Identification and effect of ethyl galactoside on the properties and baking quality of dough

Author： Shimizu Y.   Maeda T.   Hidaki Y.   Tani H.   Morita N.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.36, Iss.4, 2003-01, pp. : 373-379

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

Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

By Indrani D.   Rao G.V.  

Food Research International, Vol. 33, Iss. 10, 2000-01 ,pp. : 875-881

Elsevier

Access to resources Recommend Favorite

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

By Ribotta P.D.   Perez G.T.   Leon A.E.   Anon M.C.  

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 305-313

Elsevier

Access to resources Recommend Favorite

Effect of the addition of different fibres on wheat dough performance and bread quality

By Wang J.   Rosell C.M.   Benedito de Barber C.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 221-226

Elsevier

Access to resources Recommend Favorite

Effect of additives on dough development, gaseous release and bread making properties

By Gujral H.S.   Singh N.  

Food Research International, Vol. 32, Iss. 10, 1999-12 ,pp. : 691-697

Elsevier

Access to resources Recommend Favorite

Effect of raw material characteristics on the properties of fried rice-blackgram dough

By Bhattacharya Sila   Narasimha H. V.  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 6, 2008-09 ,pp. : 502-511

Informa Healthcare

Access to resources Recommend Favorite