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Arai C, Hirose R, Tozaki M, Nakamura S, Yamaguchi S, Suzuki M, Miyamori K, Noguchi T, Takano K. Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough. Cereal Chem 2021. [DOI: 10.1002/cche.10414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Rieko Hirose
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
| | | | | | | | | | | | - Tomohiro Noguchi
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
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2
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Demirkesen I, Puchulu-Campanella E, Kelkar S, Campanella O, Sumnu G, Sahin S. Production and characterisation of gluten-free chestnut sourdough breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Demirkesen
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı, 06060 Ankara, Turkey
| | - E. Puchulu-Campanella
- Department of Chemistry, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - S. Kelkar
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
| | - O.H. Campanella
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
- Whistler Carbohydrate Research Center, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - G. Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S. Sahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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3
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Turbin-Orger A, Babin P, Boller E, Chaunier L, Chiron H, Della Valle G, Dendievel R, Réguerre AL, Salvo L. Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough. SOFT MATTER 2015; 11:3373-3384. [PMID: 25816111 DOI: 10.1039/c5sm00100e] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 μm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two regimes that are defined by a characteristic time of connectivity, tc [30 and 80 min]: first (t ≤ tc), bubbles grow freely and then (t ≥ tc) they become connected since the percolation of the gas phase is limited by liquid films. During the first regime, bubbles can be tracked and the local strain rate can be measured. Its values (10(-4)-5 × 10(-4) s(-1)) are in agreement with those computed from dough viscosity and internal gas pressure, both of which depend on the composition. For higher porosity, P = 0.64 in our case, and thus occurring in the second regime, different cellular structures are obtained and XRT images show deformed gas cells that display complex shapes. The comparison of these images with confocal laser scanning microscopy images suggests the presence of liquid films that separate these cells. The dough can therefore be seen as a three-phase medium: viscoelastic matrix/gas cell/liquid phase. The contributions of the different levels of matter organization can be integrated by defining a capillary number (C = 0.1-1) that makes it possible to predict the macroscopic dough behavior.
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Affiliation(s)
- A Turbin-Orger
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), BP 71627, 44316 Nantes Cédex 3, France.
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4
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Demirkesen I, Kelkar S, Campanella OH, Sumnu G, Sahin S, Okos M. Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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5
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A Porosimetric Mapping of Breadcrumb Structures by Differential Scanning Calorimetry and Nuclear Magnetic Resonance. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9297-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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6
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Ho QT, Carmeliet J, Datta AK, Defraeye T, Delele MA, Herremans E, Opara L, Ramon H, Tijskens E, van der Sman R, Van Liedekerke P, Verboven P, Nicolaï BM. Multiscale modeling in food engineering. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.019] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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8
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Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6507-6514. [PMID: 22697400 DOI: 10.1021/jf301195k] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A new method, a magnetic resonance imaging (MRI) technique characterized by T(2) relaxation time, was developed to study the water migration mechanism between arabinoxylan (AX) gels and gluten matrix in a whole wheat dough (WWD) system prepared from whole wheat flour (WWF) of different particle sizes. The water sequestration of AX gels in wheat bran was verified by the bran fortification test. The evaluations of baking quality of whole wheat bread (WWB) made from WWF with different particle sizes were performed by using SEM, FT-IR, and RP-HPLC techniques. Results showed that the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm. T(2) relaxation time testing indicated that the decreased particle size of WWF increased the water absorption of AX gels, which led to water migration from the gluten network to the AX gels and resulted in inferior baking quality of WWB.
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Affiliation(s)
- Juan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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10
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Bajd F, Serša I. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy. Magn Reson Imaging 2011; 29:434-42. [DOI: 10.1016/j.mri.2010.10.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2010] [Revised: 09/23/2010] [Accepted: 10/23/2010] [Indexed: 10/18/2022]
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11
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Fukai Y, Tanaka H, Naito S. Magnetic Resonance Imaging Applied to Quality Control of "Ichidagaki" Dried Persimmon Fruit. J JPN SOC FOOD SCI 2011. [DOI: 10.3136/nskkk.58.597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Polaki A, Xasapis P, Fasseas C, Yanniotis S, Mandala I. Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.04.031] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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14
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Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving. Magn Reson Imaging 2009; 27:577-85. [DOI: 10.1016/j.mri.2008.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2008] [Accepted: 08/29/2008] [Indexed: 11/20/2022]
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15
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Tsukakoshi Y, Naito S, Ishida N. Fracture intermittency during a puncture test of cereal snacks and its relation to porous structure. Food Res Int 2008. [DOI: 10.1016/j.foodres.2007.11.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Lodi A, Abduljalil AM, Vodovotz Y. Characterization of water distribution in bread during storage using magnetic resonance imaging. Magn Reson Imaging 2007; 25:1449-58. [PMID: 17566682 DOI: 10.1016/j.mri.2007.04.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2006] [Revised: 04/19/2007] [Accepted: 04/21/2007] [Indexed: 11/16/2022]
Abstract
A soy bread of fully acceptable quality and containing 49% soy ingredients (with or without 5% almond powder) has been recently developed in our laboratory. An investigation on water distribution and mobility, as probed by proton signal intensity and T2 magnetic resonance images, during storage was designed to examine possible relations between water states and hindered staling rate upon soy or soy-almond addition. Water proton distribution throughout soy-containing loaves was found to be very homogeneous in fresh breads with and without almond, with minimal water migration occurring during prolonged storage. In contrast, traditional wheat bread displayed an inhomogeneous water proton population that tended to change (with higher moisture migration towards the outer perimeter of the slice) during storage. Similar results were found for water mobility throughout the loaves, as depicted in T2 images. On intensity images of all considered bread varieties, the outer perimeter corresponding to the crust exhibited lower signal intensity due to decreased water content. Higher T2 values were found in the crust of soy breads with and without almond, which were attributed to lipids. The results indicated that the addition of soy to bread improved the homogeneous distribution of water molecules, which may hinder the staling rate of soy-containing breads. However, incorporation of almond had little effect on the water proton distribution or mobility of soy breads.
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Affiliation(s)
- Alessia Lodi
- Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus, OH 43210, USA
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Lopes-da-Silva JA, Santos DMJ, Freitas A, Brites C, Gil AM. Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:5636-44. [PMID: 17579429 DOI: 10.1021/jf070379+] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The undeveloped doughs of two wheat flours differing in technological performance were characterized at the supramolecular level, by fundamental small-deformation oscillatory rheology and shear viscometry, and at the molecular level, by nuclear magnetic resonance (NMR) spectroscopy. For the harder variety, the higher storage moduli indicated lower mobility of the protein/water matrix in the 0.001-100 s range. Conversely, 1H NMR indicated higher molecular mobility in the sub-microsecond range for protein/water, whereas starch was found to be generally more hindered. It is suggested that faster protein/water motions are at the basis of the higher structural rearrangement indicated by tan delta for the harder variety. Rheological effects of heating-cooling reflect mainly starch behavior, whereas 1H NMR spectra and relaxation times give additional information on component mixing and molecular mobility. The heated softer variety dough formed a rigid lattice and, although a similar tendency was seen for the hard variety, all of its components remained more mobile. About 60% of starch crystallizes in both varieties, which may explain their similar rheological behaviors upon cooling.
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Affiliation(s)
- J A Lopes-da-Silva
- QOPNA e CICECO, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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18
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Rosell CM, Gómez M. Frozen Dough and Partially Baked Bread: An Update. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418368] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Falcone PM, Baiano A, Conte A, Mancini L, Tromba G, Zanini F, Del Nobile MA. Imaging techniques for the study of food microstructure: a review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2006; 51:205-63. [PMID: 17011477 DOI: 10.1016/s1043-4526(06)51004-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Affiliation(s)
- Pasquale M Falcone
- Department of Food Science, University of Foggia, Foggia, FG 71100, Italy
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Esteller MS, Zancanaro O, Palmeira CNS, da Silva Lannes SC. The effect of kefir addition on microstructure parameters and physical properties of porous white bread. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0103-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Rouillé J, Bonny JM, Della Valle G, Devaux MF, Renou JP. Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:3986-94. [PMID: 15884828 DOI: 10.1021/jf047953r] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Fermentation of dough made from standard flour for French breadmaking was followed by nuclear magnetic resonance imaging at 9.4 T. The growth of bubbles (size > 117 microm) was observed for dough density between 0.8 and 0.22 g cm(-3). Cellular structure was assessed by digital image analysis, leading to the definition of fineness and rate of bubble growth. Influence of composition was studied through fractionation by extraction of soluble fractions (6% db), by defatting (< 1% db) and by puroindolines (Pin) addition (< or = 0.1%). Addition of the soluble fraction increased the dough specific volume and bubble growth rate but decreased fineness, whereas defatting and Pin addition only increased fineness. The role of molecular components of each fraction could be related to dough elongational properties. A final comparison with baking results confirmed that the crumb cellular structure was largely defined after fermentation.
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Affiliation(s)
- J Rouillé
- Moulins Soufflet, BP 12, 10402 Nogent sur Seine, France
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NAITO S, FUKAMI S, MIZOKAMI Y, HIROSE R, KAWASHIMA K, TAKANO H, ISHIDA N, KOIZUMI M, KANO H. The Effect of Gelatinized Starch on Baking Bread. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.194] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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Bonny JM, Rouille J, Della Valle G, Devaux MF, Douliez JP, Renou JP. Dynamic magnetic resonance microscopy of flour dough fermentation. Magn Reson Imaging 2004; 22:395-401. [PMID: 15062935 DOI: 10.1016/j.mri.2004.01.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2003] [Accepted: 01/26/2004] [Indexed: 10/26/2022]
Abstract
Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 microm(3) and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 degrees C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall thickness inside the imaged bread dough. The evolution of the extracted curves allows one to characterize quantitatively the amount of bubbles and their growth. Using this procedure, different bread doughs were examined to determine the impact of dough composition on the structure modification during fermentation.
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Affiliation(s)
- Jean-Marie Bonny
- Structures Tissulaires et Interactions Moléculaires, INRA Theix, 63122 Saint-Genes-Champanelle, France.
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Naito S, Fukami S, Mizokami Y, Ishida N, Takano H, Koizumi M, Kano H. Effect of Freeze-Thaw Cycles on the Gluten Fibrils and Crumb Grain Structures of Breads Made from Frozen Doughs. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.1.80] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Naito
- National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan
- Corresponding author. Phone: +81-29-838-8057. Fax: +81-29-838-7996. E-mail:
| | - S. Fukami
- Tsukishima Foods Industry Co., Ltd., 3-17-9, Higashikasai, Edogawa-ku, Tokyo 134-8520, Japan
| | - Y. Mizokami
- Tsukishima Foods Industry Co., Ltd., 3-17-9, Higashikasai, Edogawa-ku, Tokyo 134-8520, Japan
| | - N. Ishida
- National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan
| | - H. Takano
- Agriculture, Forestry and Fisheries Technical Information Society, Seifun-kaikan 6F, 15-6, Kabuto-cho, Nihonbashi, Chuo-ku, Tokyo 103-0026, Japan
| | - M. Koizumi
- National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan
| | - H. Kano
- National Institute of Agrobiological Sciences, Tsukuba Science City, Ibaraki 305-8602, Japan
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NAITO S, ISHIDA N, TAKANO H, KOIZUMI M, KANO H. Routine Evaluation of the Grain Structures of Baked Breads by MRI. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2003. [DOI: 10.3136/fstr.9.155] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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26
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Takano H, Naito S, Ishida N, Koizumi M, Kano H. Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08805.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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