BREAD BAKED FROM WHEAT RICE MIXED FLOURS USING LIQUID-CRYSTALLINE LIPID PHASES IN ORDER TO IMPROVE BREAD VOLUME

被引：15
作者：
RAJAPAKSA, D [1 ]
ELIASSON, AC [1 ]
LARSSON, K [1 ]
机构：
[1] UNIV LUND,DEPT FOOD TECHNOL,S-22007 LUND 7,SWEDEN
来源：
JOURNAL OF CEREAL SCIENCE | 1983年 / 1卷 / 01期
关键词：
D O I：
10.1016/S0733-5210(83)80008-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：53 / 61
页数：9
相关论文
共 7 条
[1]  
CARLSON T, 1978, CEREAL CHEM, V55, P168
[2]  
CARLSON TLG, 1979, CEREAL CHEM, V56, P417
[3]   PHYSICAL STRUCTURE AND PHASE PROPERTIES OF AQUEOUS SYSTEMS OF LIPIDS FROM RYE AND TRITICALE IN RELATION TO WHEAT LIPIDS [J].
CARLSON, TLG ;
LARSSON, K ;
MIEZIS, Y .
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 1980, 1 (02) :197-208
[4]  
CARLSON TLG, 1981, THESIS U LUND
[5]  
MOSQUEDASUAREZ A, 1958, FOOD TECHNOL-CHICAGO, V12, P15
[6]   RHEOLOGICAL PROPERTIES AND BREAD QUALITY OF WHEAT AND RICE STARCH COMPOSITE FLOURS [J].
SEYAM, AM ;
KIDMAN, FC .
STARKE, 1976, 28 (06) :216-220
[7]  
TSEN CC, 1974, 4TH P INT C FOOD SCI, V5, P333
1