À propos de cet article

Citez

1. Butow, B. J., Gras, P. W., Haraszi, R., & Bekes, F. (2007). Effects of different salts on mixing and extension parameters on a diverse group of wheat cultivars using 2-g mixograph and extensigraph methods. Cereal Chemistry, 79(6), 826-833.10.1094/CCHEM.2002.79.6.826Search in Google Scholar

2. Danno G, Hoseney RC. (1982). Effect of sodium chloride and sodium dodecyl sulfate on mixograph properties. Cereal Chemistry, 59(3):202-204.Search in Google Scholar

3. Galal, A. M., Varriano-Marston, E., & Johnson, J. A. (1978). Rheological dough properties as affected by organic acids and salt. Cereal Chemistry, 55(5), 683-691.Search in Google Scholar

4. Hui, S., Yan, S., Jiang, W., Li, G., & Macritchie, F. (2010). Contribution of lipid to physicochemical properties and mantou-making quality of wheat flour. Food Chemistry, 121(2), 332-337.10.1016/j.foodchem.2009.12.033Search in Google Scholar

5. Keeratipibul, S., Luangsakul, N., Otsuka, S., Sakai, S., Hatano, Y., & Tanasupawat, S. (2010). Application of the chinese steamed bun starter dough (csb-sd) in breadmaking. Journal of Food Science, 75(9), E596–E604.10.1111/j.1750-3841.2010.01845.x21535594Open DOISearch in Google Scholar

6. Linlaud, N. E., Puppo, M. C., & Ferrero, C. (2009). Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal Chemistry, 86(4), 906190530-906190382.10.1094/CCHEM-86-4-0376Search in Google Scholar

7. Liu, Z. (2008). Application of farinograph and extensograph in the flour production. Agricultural Science & Technology & Equipment, (5):47-49.Search in Google Scholar

8. Lynch, E. J., Bello, F. D., Sheehan, E. M., Cashman, K. D., & Arendt, E. K. (2009). Fundamental studies on the reduction of salt on dough and bread characteristics. Food Research International, 42(7), 885-891.10.1016/j.foodres.2009.03.014Search in Google Scholar

9. Moreira R, Chenlo F, Torres MD. (2011). Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs. Food Hydrocolloids, 25:1041-1050.10.1016/j.foodhyd.2010.09.025Open DOISearch in Google Scholar

10. Preston KR. (1989). Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian red spring wheat flour. Cereal Chemistry, 66(3): 144-148.Search in Google Scholar

11. Semin, O. O., Gulum, S., & Serpil, S. (2010). The effects of gums on macro and micro-structure of breads baked in different ovens. Food Hydrocolloids, 23(8), 2182-2189.Search in Google Scholar

12. Shi, J. L., Xin zhong, H. U., & Ouyang, S. H. (2002). Development of research on noodle quality evaluation. Journal of Northwest Sci-Tech University of Agriculture and Forestry. 3(4):64-66.Search in Google Scholar

13. Shi, L. F., Chen, J., Wang, Y. H., & Bian, K. (2015). Influence of sodium metabisulphite on the extensibility of ramen dough. Journal of Henan University of Technology, 2:35-38.Search in Google Scholar

14. Standars Association of China. (2006). Wheat flour-Physical characteristics of doughs-Determination of water absorption and rheological properties using a farinograp. GB/T 14614-2006. China Standards Press.Search in Google Scholar

15. Wang, G. (2008). Effects of sodium chloride on noodle quality. Journal of the Chinese Cereals & Oils Association., 23(6):184-187.Search in Google Scholar

16. Y Xing, Y Zhang, R Liu, B Zhang, Y Wei, et al. (2016). The Effect of Inorganic Salts on Rheological Properties of Wheat Flour Doughs. Journal of Chinese Institute of Food Science and Technology, 16(9):77-86.Search in Google Scholar

17. Zhang, S. B., Qi-Yu, L. U., & Yan-Hong, L. V. (2005). The effect of lipid on noodle quality. Science & Technology of Cereals Oils & Foods. 6:66-69.Search in Google Scholar

18. Zhu, Z. Q., & Chen, X. (2007). Effects of salt on the rheological peculiarities and properties of steamed bun. Food Research & Development, 28(9):40-43.Search in Google Scholar

eISSN:
2344-150X
Langue:
Anglais
Périodicité:
2 fois par an
Sujets de la revue:
Industrial Chemistry, other, Food Science and Technology