Advanced search
Publication Cover
International Journal of Food Properties Volume 4, 2001 - Issue 2
Submit an article Journal homepage
562
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

EFFECTS OF MOISTURE, SUCROSE, NaCl, AND ARABINOXYLAN ON RELAXATION IN WHEAT DOUGH AS MEASURED BY DMTA

Tommi J. Laaksonen Department of Food Technology, University of Helsinki, P.O. Box 27 (Latokartanonkaari 7), FI-00014, University of Helsinki, Helsinki, Finland; Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN, 55108, U.S.A.
&
Theodore P. Labuza Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN, 55108, U.S.A.
Pages 311-325 | Received 12 Aug 2000, Accepted 13 Nov 2000, Published online: 06 Feb 2007

Citations (9)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

SimonM. Loveday, VictorT. Huang, DavidS. Reid & RayJ. Winger. (2012) Water Dynamics in Fresh and Frozen Yeasted Dough. Critical Reviews in Food Science and Nutrition 52:5, pages 390-409.
Read now

Articles from other publishers (8)

Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin & Elke K. Arendt. (2022) Arabinoxylans as Functional Food Ingredients: A Review. Foods 11:7, pages 1026.
Crossref
Ravneet Kaur & Kamlesh Prasad. (2021) Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends in Food Science & Technology 109, pages 448-463.
Crossref
Yong Wang & Weibiao Zhou. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods 63 87 .
Yrjö H. Roos & Nattiga Silalai. 2011. Food Engineering Interfaces. Food Engineering Interfaces 473 490 .
Aleida J. Sandoval, Martin Nuñez, Alejandro J. Müller, Guy Della Valle & Denis Lourdin. (2009) Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA. Carbohydrate Polymers 76:4, pages 528-534.
Crossref
R Ravi & Suvendu Bhattacharya. (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering 65:4, pages 619-624.
Crossref
T.J. Laaksonen & Y.H. Roos. (2003) Water Sorption and Dielectric Relaxations of Wheat Dough (Containing Sucrose, NaCl, and their Mixtures). Journal of Cereal Science 37:3, pages 319-326.
Crossref
T. J. Laaksonen, T. Kuuva, K. Jouppila & Y.H. Roos. (2006) Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEA. Journal of Food Science 67:1, pages 223-230.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.