EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES
作者： SU-YI LIN , HUA-HAN CHEN , SHIN LU , PIN-CHIH WANG
DOI: 10.1111/J.1745-4603.2012.00352.X
关键词:
摘要: … flour, the dough development time, departure time and stability time are decreased, but the mixing tolerance index is increased. The incorporation of barley flour into wheat flour also …
sci-hub.se 参考文章(27)
C. W. Newman, R. K. Newman, C. F. McGuire, Composition and muffin-baking characteristics of flours from four barley cultivars Cereal Foods World. ,vol. 35, pp. 563- 566 ,(1990)
Ingeborg Bourdon, Wally Yokoyama, Paul Davis, Carol Hudson, Robert Backus, Diane Richter, Benny Knuckles, Barbara O Schneeman, Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan The American Journal of Clinical Nutrition. ,vol. 69, pp. 55- 63 ,(1999) , 10.1093/AJCN/69.1.55
RUTHANN B. SWANSON, MARJORIE P. PENFIELD, Barley Flour Level and Salt Level Selection for a Whole‐grain Bread Formula Journal of Food Science. ,vol. 53, pp. 896- 901 ,(1988) , 10.1111/J.1365-2621.1988.TB08980.X
Z. Quinde, S. E. Ullrich, B.-K. Baik, Genotypic Variation in Color and Discoloration Potential of Barley-Based Food Products Cereal Chemistry. ,vol. 81, pp. 752- 758 ,(2004) , 10.1094/CCHEM.2004.81.6.752
K. I. Ereifej, M. A. Al-Mahasneh, T. M. Rababah, Effect of Barley Flour on Quality of Balady Bread International Journal of Food Properties. ,vol. 9, pp. 39- 49 ,(2006) , 10.1080/10942910500471669
T. S. Kahlon, R. H. Edwards, F. I. Chow, Effect of extrusion on hypocholesterolemic properties of rice, oat, corn, and wheat bran diets in hamsters Cereal Chemistry. ,vol. 75, pp. 897- 903 ,(1998) , 10.1094/CCHEM.1998.75.6.897
Jinshui Wang, Cristina M Rosell, Carmen Benedito de Barber, Effect of the addition of different fibres on wheat dough performance and bread quality Food Chemistry. ,vol. 79, pp. 221- 226 ,(2002) , 10.1016/S0308-8146(02)00135-8
Charles S. Brennan, Louise J. Cleary, Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation Food Research International. ,vol. 40, pp. 291- 296 ,(2007) , 10.1016/J.FOODRES.2006.09.014
L.J. Symons, C.S. Brennan, The Influence of (1→3) (1→4)-β-D-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads Journal of Food Science. ,vol. 69, pp. C463- C467 ,(2006) , 10.1111/J.1365-2621.2004.TB10989.X
Shfali Dhingra, Sudesh Jood, Effect of flour blending on functional, baking and organoleptic characteristics of bread International Journal of Food Science and Technology. ,vol. 39, pp. 213- 222 ,(2004) , 10.1046/J.0950-5423.2003.00766.X