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Properties of bread made using wheat gluten and rice flour from high-yielding cultivars
Properties of bread made using wheat gluten and rice flour from high-yielding cultivars
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Artigo 		Adicionar ao Meu Espaço

Properties of bread made using wheat gluten and rice flour from high-yielding cultivars

Aoki, N., National Inst. of Crop Science, Tsukuba, Ibaraki (Japan) ; Umemoto, T ; Suzuki, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2010/03/15, Vol.57(3), pp.107-113 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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2
Use of rice paste in rice bread processing
Use of rice paste in rice bread processing
Material Type:
Artigo 		Adicionar ao Meu Espaço

Use of rice paste in rice bread processing

Kainuma, Y., Shizuoka Prefectural Univ. (Japan) ; Tanaka, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/12/15, Vol.56(12), pp.620-627 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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3
Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread
Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread
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Artigo 		Adicionar ao Meu Espaço

Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread

Ohi, Y., Fuji Chemical Industry Co. Ltd., Kamiichi, Toyama (Japan) ; Namiki, T ; Katatae, M ; Tsukahara, H ; Kitamura, A

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/11/15, Vol.56(11), pp.579-584 [Periódico revisado por pares]

Tsukuba: Japanese Society for Food Science and Technology

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4
Changes of protein fractions in wheat flour caused by additives
Changes of protein fractions in wheat flour caused by additives
Material Type:
Artigo 		Adicionar ao Meu Espaço

Changes of protein fractions in wheat flour caused by additives

Pecivova, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin ; Buresova, I.,Agrotest Fyto, Kromeriz (Czech Republic) ; Hrabe, J.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2010, Vol.58 (1), p.123-130 [Periódico revisado por pares]

Mendel University Press

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5
Staling in starch bread: The effect of gluten additions on specific loaf volume and firming rate
Staling in starch bread: The effect of gluten additions on specific loaf volume and firming rate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Staling in starch bread: The effect of gluten additions on specific loaf volume and firming rate

Every, D ; Gerrard, J.A ; Gilpin, M.J ; Ross, M ; Newberry, M.P

Die Stärke, 1998-10, Vol.50 (10), p.443-446 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag GmbH

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6
Behavior of 2-ortho-alpha-D-glucopyranosyl-L-ascorbic acid in a flour-water suspension and its effectiveness as a dough improver
Behavior of 2-ortho-alpha-D-glucopyranosyl-L-ascorbic acid in a flour-water suspension and its effectiveness as a dough improver
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Artigo 		Adicionar ao Meu Espaço

Behavior of 2-ortho-alpha-D-glucopyranosyl-L-ascorbic acid in a flour-water suspension and its effectiveness as a dough improver

Nishiyama, J. (Osaka Women's Univ., Sakai (Japan)) ; Kuninori, T ; Ishimura, T ; Akiba, M ; Yamamoto, I

Bioscience, biotechnology, and biochemistry, 1993-04, Vol.57 (4) [Periódico revisado por pares]

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7
Effects of pH, sodium chloride, polysaccharides, and surfactants on the pasting characteristics of pea flours (Pisum sativum)
Effects of pH, sodium chloride, polysaccharides, and surfactants on the pasting characteristics of pea flours (Pisum sativum)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of pH, sodium chloride, polysaccharides, and surfactants on the pasting characteristics of pea flours (Pisum sativum)

Lin, S. (University of Minnesota, St. Paul, MN) ; Breene, M ; Sargent, J.S

Cereal chemistry, 1990-01, Vol.67 (1), p.14-19 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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8
Effects of selected commercial enzymes on cookie spread and cookie dough consistency
Effects of selected commercial enzymes on cookie spread and cookie dough consistency
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of selected commercial enzymes on cookie spread and cookie dough consistency

Gaines, C.S ; Finney, P.L

Cereal chemistry, 1989-03, Vol.66 (2), p.73-78 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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9
Malt extract: pure nature
Malt extract: pure nature
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magazinearticle 		Adicionar ao Meu Espaço

Malt extract: pure nature

Reineke, D

Brot und Backwaren (Germany), 1999, Vol.47 (4)

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10
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase

Gerrard, J.A. (New Zealand Institute of Crop and Food Research Ltd., Christchurch, New Zealand.) ; Fayle, S.E ; Wilson, A.J ; Newberry, M.P ; Ross, M ; Kavale, S

Journal of food science, 1998-05, Vol.63 (3), p.472-475 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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