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Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740271113openalex-snapshot
Lipid binding in wheat‐flour doughs: The effect of datem emulsifier
inferredcites →https://doi.org/10.1002/star.19710230607openalex-snapshot
Amylose Complexing Effect of Food Grade Emulsifiers
inferredcites →https://doi.org/10.1007/bf02605731openalex-snapshot
Food emulsifiers: Surface activity, edibility, manufacture, composition, and application
inferredcites →https://doi.org/10.1007/bf02672194openalex-snapshot
Associative structures of polyglycerol esters in food emulsions
inferredcites →https://doi.org/10.1016/s0733-5210(84)80023-5openalex-snapshot
Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in bread
inferredcites →https://doi.org/10.1016/s0963-9969(03)00008-5openalex-snapshot
Flour quality and pentosan prepared by polishing wheat grain on breadmaking
inferredcites →https://doi.org/10.1021/ja01353a003openalex-snapshot
COBALTIC SULFATE AS AN OXIDIZING AGENT
inferredcites →https://doi.org/10.1094/cchem.2002.79.4.491openalex-snapshot
Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours
inferredcites →https://doi.org/10.1111/j.1745-4565.1994.tb00590.xopenalex-snapshot
THE EFFECT OF MONO AND POLYGLYCEROL LAURATE ON SPOILAGE AND PATHOGENIC BACTERIA ASSOCIATED WITH FOODS
inferredcites →https://doi.org/10.1128/aac.4.5.501openalex-snapshot
Antimicrobial Action of Esters of Polyhydric Alcohols
inferredcites →https://doi.org/10.11428/jhej1987.51.41openalex-snapshot
Effect of Polyglycerol Fatty Acid Ester on the Spread Factor of Cookie Products Changes in Physical Properties of Cookie Dough during Baking
inferredcites →https://doi.org/10.3136/nskkk.42.634openalex-snapshot
Effects of Fatty Acid Species of Monoglyceride on Breadmaking Properties.
inferredcites →https://doi.org/10.3136/nskkk.49.534openalex-snapshot
Effects of Polyglycerol Mono-Fatty Acid Esters on Gluten and Starch in Wheat Flour Dough.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4609495openalex-extracted
Influence of Mucilage Extracted from Okra (Abelmoschus Esculentus), Water Leaf (Talinum Triangulare) and Jute Mallow (Corchorus Olitorius) on Batter Properties and Sponge Cake Quality
inferred← citeshttps://doi.org/10.2139/ssrn.4692136openalex-extracted
Influence of Mucilage Extracted from Okra (Abelmoschus Esculentus), Water Leaf (Talinum Triangulare) and Jute Mallow ( C Orchorus Olitorius ) on Batter Properties and Sponge Cake Quality
inferred← citeshttps://doi.org/10.1002/cche.10293openalex-snapshot
Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making
inferred← citeshttps://doi.org/10.1002/jsfa.4083openalex-snapshot
The influence of monoacylglycerol and L ‐glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product
inferred← citeshttps://doi.org/10.1007/s11694-016-9310-7openalex-snapshot
Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread
inferred← citeshttps://doi.org/10.1007/s11694-018-9994-yopenalex-snapshot
Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design
inferred← citeshttps://doi.org/10.1007/s13197-022-05644-5openalex-snapshot
α-tending emulsifiers, microencapsulated improver powder and bakery applications
inferred← citeshttps://doi.org/10.1007/s13197-024-06120-yopenalex-snapshot
Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113741openalex-snapshot
Structural analysis of polyglycerol fatty acid ester-coenzyme Q10 aggregates in solution
inferred← citeshttps://doi.org/10.1016/j.jcs.2011.08.011openalex-snapshot
Lipids in bread making: Sources, interactions, and impact on bread quality
inferred← citeshttps://doi.org/10.3390/foods9040446openalex-snapshot
Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling
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