Lipid interactions in breadmaking
Tóm tắt
Từ khóa
Tài liệu tham khảo
Pomeranz Y., 1988, Wheat Chemistry and Technology, 3, 285
Morrison, W. R. Recent progress on the chemistry and functionality of flour lipids Wheat End‐Use Properties. Proceedings of ICC Meeting. pp.131Helsinki: University of Helsinki.
Morrison W. R., 1979, Recent Advances in the Biochemistry of Cereals, 313
Chung O. K., 1986, Cereal Food Wld., 31, 242
Mecham D. K., 1971, Wheat Chemistry and Technology, 2, 393
Morrison W. R., 1988, Wheat Chemistry and Technology, 3, 373
Huang A. H. C., 1985, Modern Methods of Plant Analysis, 143
Hargin K. D., 1980, Cereal Chem., 57, 320
De Stefanis V. A., 1976, Cereal Chem., 53, 636
Galliard T., 1987, Cereals in a European Context, 462
Kissell L. T., 1971, Cereal Chem., 48, 655
Clements R. I., 1982, Cereal Chem., 59, 121
Rho K. L., 1989, Cereal Chem., 66, 276
Lin M. J. Y., 1974, Cereal Chem., 52, 34
Matsuo R. R., 1986, Cereal Chem., 63, 484
Tamstorf S., 1986, Chemistry and Physics of Baking, 75
Morris K. S., 1987, J. Am. Soc. Brew. Chem., 45, 43
Izzo M. T., 1989, Cereal Chem., 66, 47
Hoseney R. C., 1969, Cereal Chem., 46, 606
Daftary R. D., 1968, Food Technol., 22, 327
MacRitchie F., 1973, Cereal Chem., 50, 292
Chung O. K., 1982, Cereal Chem., 59, 14
Zawistowska U., 1984, Cereal Chem., 61, 527
Bekes F., 1986, Cereal Chem., 63, 327
Law C. N., 1987, Cereals in a European Context, 33
Chamberlain N., 1962, Baker's Dig., 36, 52
Chamberlain N., 1965, The Chorleywood Bread Process: Choice of fat, British Baking Industries Research Association Report, No. 84
Morrison W. R., 1976, Baker's Dig., 50, 29
Baldwin R. R., 1963, Cereal Sci. Today, 8, 273
Baldwin R. R., 1965, Cereal Sci. Today, 10, 452
Bell B. M., 1981, Cereal Chem., 58, 182
Chung O. K., 1980, Cereal Chem., 57, 106
Chung O. K., 1980, Cereal Chem., 57, 111
Greene F. C., 1975, Baker's Dig., 49, 16
Schuster G., 1984, Adv. Cereal Sci. Technol., 6, 139
Smith W. M., 1979, Baker's Dig., 53, 8
Hoseney R. C., 1972, Cereal Chem., 49, 366
Olcott H. S., 1947, Cereal Chem., 24, 407
Chung O. K., 1975, Cereal Chem., 52, 533
Davies, R. J. 1970. “Lipid Interactions in Unworked Wheat Flour Doughs”. U.K.: University of Aston in Birmingham. Ph.D. thesis
Daniels N. W. R., 1971, Baker's Dig., 45, 20
Bechtel D. B., 1978, Cereal Chem., 55, 392
McLelland, S. 1988. “Lipid‐Protein Interactions in Mechanically Developed Wheat Flour Doughs with Special Reference to High‐Melting Point Fat”. Glasgow, UK: University of Strathclyde. Ph.D. thesis
Chung O. K., 1975, Cereal Chem., 52, 549
Chung O. K., 1975, Cereal Chem., 52, 832
De Stefanis V. A., 1977, Cereal Chem., 54, 13
Chung O. K., 1977, Cereal Chem., 54, 857
Lee C. C., 1963, Cereal Chem., 40, 415
Bourdet A., 1967, Cereal Chem., 44, 457
Ponte J. G., 1967, Cereal Chem., 44, 427
Hoseney R. C., 1970, Cereal Chem., 47, 153
Chung O. K., 1975, Cereal Chem., 52, 823
Zawistowska U., 1985, Cereal Chem., 62, 284
Carr, N. O., Daniels, N. W. R. and Frazier, P. J. Lipid complex formation in wheat flour doughs. Wheat End‐Use Properties, Proceedings of ICC Meeting. pp.151Helsinki: University of Helsinki.
Chiu C.‐M., 1968, Food Technol., 22, 1157
Wood P. S., 1980, Process Biochem., 15, 12
Frazier P. J., 1979, Baker's Dig., 53, 8
Gardner H. W., 1988, Adv. Cereal Sci. Technol., 9, 161
Genot C., 1984, Lebensm.‐Wiss. u‐, Technol., 17, 129
Wehrli H. P., 1970, Cereal Chem., 47, 160
Al Saleh A., 1986, Food Microstruct., 5, 131
Larsson K., 1986, Chemistry and Physics of Baking, 62
Carr, N. O. 1991. “Lipid Binding and Lipid‐Protein Interaction in Wheat Flour Dough”. Reading, UK: University of Reading. Ph.D. thesis
Bekes F., 1981, Acta Aliment., 10, 229
Bekes F., 1983, Cereal Chem., 60, 371
Bekes F., 1983, Cereal Chem., 60, 379
Balls A. K., 1940, Cereal Chem., 17, 243
Balls A. K., 1942, Cereal Chem., 19, 279
Balls A. K., 1942, Cereal Chem., 19, 840
Garcia‐Olmedo F., 1989, Oxford Surveys of Plant Molecular and Cell Biology, 6, 31
Lasztity R., 1984, The Chemistry of Cereal Proteins, 79
Hoseney R. C., 1970, Cereal Chem., 47, 153
Frazier P. J., 1986, Interactions of Food Components, 299
Zawistowska U., 1986, Cereal Chem., 63, 414
Meredith P., 1965, Cereal Chem., 42, 54
Meredith P., 1965, Cereal Chem., 42, 64
Meredith P., 1965, Cereal Chem., 42, 149
Garcia‐Olmedo F., 1982, Adv. Cereal Sci. Tech‐nol., 5, 1
Belova T. E., 1981, Prikladnaya Biokhimiya i Mikrobiologiya, 17, 734
Fullington J. G., 1974, Cereal Chem., 51, 250
Molchanov M. I., 1982, Prikladnaya Biokhimiya i Mikrobiologiya, 18, 601
Le Roux C., J. Sci. Food Agric.
Greene F. C., 1971, Cereal Chem., 48, 601
Simmonds D. H., 1972, Cereal Chem., 49, 317
Chung K. H., 1978, Cereal Chem., 55, 230
Zawistowska U., 1985, Cereal Chem., 62, 340
Chung O. K., 1979, Cereal Chem., 56, 220
Godon B., 1985, Sci. Aliments, 5, 233
Finney K. F., 1948, Cereal Chem., 25, 291
Grosskreutz J. C., 1961, Cereal Chem., 38, 336
Simmonds D. H., 1972, Cereal Chem., 49, 324
Bloksma A. H., 1972, Cereal Sci. Today, 17, 380
Bloksma A. H., 1988, Wheat Chemistry and Technology, 3, 175
Junge R. C., 1981, Cereal Chem., 58, 338
Carlson, T. L.‐G. 1981. “Law and Order in Wheat Flour Doughs”. Sweden: University of Lund. Ph.D. thesis
Larsson K., 1986, The Lipid Handbook, 327
Carlson T., 1978, Cereal Chem., 55, 168
Carlson T. L.‐G., 1979, Cereal Chem., 56, 417
Schuster G., 1983, Seit.‐Oele‐Fette‐Wachse, 109, 3
MacRitchie F., 1976, Cereal Chem., 53, 318
Phillips M. C., 1981, Food Technol., 35, 50