Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems.

[1]  Taihua Mu,et al.  Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs. , 2018, Food research international.

[2]  Taihua Mu,et al.  Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. , 2017, Carbohydrate polymers.

[3]  Taihua Mu,et al.  Progress in Research and Development of Potato Staple Food Processing Technology , 2017, Journal of applied glycoscience.

[4]  L. Copeland,et al.  Effects of starch damage and yeast fermentation on acrylamide formation in bread , 2017 .

[5]  Mario M. Martinez,et al.  Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking , 2017 .

[6]  Taihua Mu,et al.  Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars , 2017, International journal of food sciences and nutrition.

[7]  Taihua Mu,et al.  Influence of potato flour on dough rheological properties and quality of steamed bread , 2016 .

[8]  M. Jekle,et al.  The contribution of glutathione to the destabilizing effect of yeast on wheat dough. , 2015, Food chemistry.

[9]  Guoquan Zhang,et al.  High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties , 2015 .

[10]  E. Morales‐Sánchez,et al.  Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties , 2014 .

[11]  J. Delcour,et al.  Physical and molecular changes during the storage of gluten-free rice and oat bread. , 2014, Journal of agricultural and food chemistry.

[12]  A. Torbica,et al.  Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches , 2013, Food and Bioprocess Technology.

[13]  Jing Gao,et al.  Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming , 2013, Food and Bioprocess Technology.

[14]  Hu Xiaosong,et al.  Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content , 2012 .

[15]  K. Kawai,et al.  Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures. , 2012, Carbohydrate polymers.

[16]  K. Dewettinck,et al.  Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough , 2011 .

[17]  Xiaosong Hu,et al.  Effect of high hydrostatic pressure on starches: A review , 2010 .

[18]  J. Delcour,et al.  Amylases and bread firming – an integrated view , 2009 .

[19]  Mia Eeckhout,et al.  Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements , 2008 .

[20]  K. Kawai,et al.  Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure , 2007 .

[21]  C. Rosell,et al.  Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab , 2007 .

[22]  W. Błaszczak,et al.  Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends , 2007 .

[23]  Yung-Ho Chang,et al.  Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor , 2006 .

[24]  W. Kerr,et al.  Water dynamics in white bread and starch gels as affected by water and gluten content , 2004 .

[25]  P. K. Chattopadhyay,et al.  Rheological properties of rice dough for making rice bread , 2004 .

[26]  X. S. Sun,et al.  Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance , 2002 .

[27]  Harjinder Singh,et al.  Application of Polymer Science to Properties of Gluten , 2001 .

[28]  B. Hills,et al.  The distribution of water in native starch granules—a multinuclear NMR study , 2000 .

[29]  R. Clark,et al.  Effects of high pressure on amylases and starch in wheat and barley flours , 1998 .

[30]  J. C. Coquille,et al.  Microscopic study of starch gelatinization under high hydrostatic pressure , 1996 .

[31]  D. Knorr,et al.  Effects of high pressures treatment on starches , 1996 .

[32]  R. Hamer,et al.  Functional properties of low Mr wheat proteins. II. Effects on dough properties , 1995 .

[33]  W. Horwitz.  Official Methods of Analysis , 1980 .