EurekaMag.com logo
+ Site Statistics
References:
53,623,987
Abstracts:
29,492,080
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of a-glucosyl rutin as improvers for wheat dough and breadmaking



Effect of a-glucosyl rutin as improvers for wheat dough and breadmaking



Cereal Chemistry 73: 104




(PDF 0-2 workdays service: $29.90)

Accession: 017870458

Download citation: RISBibTeXText



Related references

Effect of alpha-glucosyl rutin as improvers for wheat dough and breadmaking. Cereal Chemistry 73(1): 99-104, 1996

Effect of partial chloride replacement by other salts on wheat dough rheology and breadmaking. Cereal Chemistry 59(5): 422-426, 1982

Effect of microbial lipase on breadmaking in correlation with their effect on the rheological properties of dough and gluten and on wheat lipids. Cereal Foods World 39(8): 637, 1994

Effect of partial sodium chloride replacement by other salts on wheat dough rheology and breadmaking. Cereal chemistry 59(5): 422-426, 1982

Effect of nitrogen fertilization on quantity of flour protein components, dough properties, and breadmaking quality of wheat. Cereal Chemistry 74(6): 800-805, 1997

The effects of different materials as dough improvers for organic whole wheat bread. International Journal of Food Science & Technology 45(7): 1472-1477, 2010

Influence of dough improvers on whole-grain bread quality of einkorn wheat. Acta Alimentaria (budapest): 3, 379-390, 2008

Adhesion and rheological properties of wheat dough with added whey and improvers. Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (2): 80-83, 1986

Australian wheat for the sponge and dough breadmaking process. Australian Journal of Agricultural Research 56(10): 1049-1057, 2005

Operative determination of wheat leavened dough Breadmaking.1. Khlebopekarnaia i konditerskaia promyshlennost': (4) 28-29, 1982

Dough improvers on dough properties and bread quality of sorghum composite flour. Cereal Foods World 43(7): 519, July, 1998

Frozen bread dough: Effects of freezing storage and dough improvers. Journal of Cereal Science 45(1): 1-17, 2007

Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking. Journal of Cereal Science 6(3): 259-268, 1987

Dough mixing and breadmaking properties of quinoa-wheat flour blends. International Journal Of Food Science & Technology. 27(6): 701-705, 1992

Structural elucidation of a novel transglycosylated compound α-glucosyl rhoifolin and of α-glucosyl rutin by NMR spectroscopy. Carbohydrate Research 443-444: 37-41, 2017