U.S. flag

An official website of the United States government

PubAg

Main content area

Search

1  Search Results

1 entry found
Number of results to display per page

Search Results

1. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

Author:
Bae, Woosung; Lee, Bon; Hou, Gary G.; Lee, Suyong
Source:
Journal of cereal science 2014 v.60 no.3 pp. 520-525
ISSN:
0733-5210
Subject:
frozen dough,   etc   ; adverse effects; ambient temperature; antioxidant activity; baking quality; bread dough; dietary fiber; dough development; extensibility; firmness; frozen storage; gelatinization; loaves; pasting properties; starch; texture; wheat; wheat flour; white bread; whole grain flour;     Show all 20 Subjects
Abstract:
... Whole-grain wheat flour was utilized in a frozen bread dough system and its functional and baking performances were characterized for bake off applications. Whole-grain wheat flour high in dietary fibers (11.84%) exhibited greater water hydration properties than white wheat flour at room temperature. The opposite results were however observed upon starch gelatinization which could be correlated to ...
DOI:
10.1016/j.jcs.2014.08.006