2006
DOI: 10.1016/j.tifs.2006.05.002
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Recent advances in application of modified starches for breadmaking

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Cited by 199 publications
(139 citation statements)
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“…On the other hand, the higher setback value of starch is needed in making non-wheat noodles [54] such as in LPY starch. Furthermore, the lower setback value lower retrogradation tendency of which starch is needed in bread making in order to reduce bread staling [55]. …”
Section: E Pasting Characteristicmentioning
confidence: 99%
“…On the other hand, the higher setback value of starch is needed in making non-wheat noodles [54] such as in LPY starch. Furthermore, the lower setback value lower retrogradation tendency of which starch is needed in bread making in order to reduce bread staling [55]. …”
Section: E Pasting Characteristicmentioning
confidence: 99%
“…This method is commonly used in the food industry. Hydroxypropylation can improve durability, freeze-thaw stability, stability of storage at low temperatures, clarity and texture of paste, reduce temperature of gelatinization [2][3][4][5][6][7], and increase the swelling power [8] of starches.…”
Section: Arrowroot Starch; Cross-linking; Dual Modification; Hydroxypmentioning
confidence: 99%
“…Next, the hydroxypropylated starch is reacted with cross-linked reagent to produce dualmodified starch, further improving the quality of the native starch. Dualmodified starch can swell but the starch granules remain intact [7].…”
Section: Arrowroot Starch; Cross-linking; Dual Modification; Hydroxypmentioning
confidence: 99%
“…Bread is one of the largely consumed food product across the globe and starch is the basic constituent in bread making. It imparts a specific character to the texture as well as improves the quality of dough and bread (Miyazaki et al, 2006). Modified starches are usually incorporated upto 20% in baked products without any depreciate effect on end product quality.…”
Section: Introductionmentioning
confidence: 99%