DISTRIBUTION OF LIPIDS IN ACID-SOLUBLE PROTEIN COMPONENTS AS AFFECTED BY DOUGH-MIXING AND SURFACTANTS = EFFET DU PETRISSAGE DE LA PATE ET DES TENSIOACTIFS SUR LA DISTRIBUTION DES LIPIDES DES CONSTITUANTS PROTEIQUES ACIDO-SOLUBLESCHUNG OK; TSEN CC.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 6; PP. 823-832; BIBL. 14 REF.Article

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CHANGES IN LIPID BINDING AND DISTRIBUTION DURING DOUGH MIXING = MODIFICATIONS DES LIAISONS ET DE LA DISTRIBUTION DES LIPIDES PENDANT LE PETRISSAGE DE LA PATECHUNG OK; TSEN CC.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 4; PP. 533-548; BIBL. 1 P. 1/2Article

INTERACTION OF LIPIDS WITH PROTEINS AND CARBOHYDRATES IN BREADMAKING.POMERANZ Y; CHUNG OK.1978; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 285-289; BIBL. 53 REF.Article

CHANGES IN LIPID BINDING AND PROTEIN EXTRACTABILITY DURING DOUGH MIXING IN PRESENCE OF SURFACTANTS = MODIFICATIONS DE LA FIXATION DES LIPIDES ET DE L'EXTRACTIBILITE DES PROTEINES PENDANT LE PETRISSAGE DE LA PATE EN PRESENCE D'AGENTS DE SURFACECHUNG OK; TSEN CC.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 4; PP. 549-560; BIBL. 9 REF.Article

RELATION OF POLAR LIPID CONTENT TO MIXING REQUIREMENT AND LOAF VOLUME POTENTIAL OF HARD RED WINTER WHEAT FLOURCHUNG OK; POMERANZ Y; FINNEY KF et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 14-20; BIBL. 37 REF.Article

FUNCTIONAL PROPERTIES OF SURFACTANTS IN BREADMAKING. III: EFFECTS OF SURFACTANTS AND SOY FLOUR ON LIPID BINDING IN BREADSCHUNG OK; TSEN CC; ROBINSON RJ et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 220-226; BIBL. 34 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. VI: RESPONSE TO SHORTENING ADDITION AND LIPID REMOVAL IN FLOURS THAT VARY IN BREAD-MAKING QUALITYCHUNG OK; POMERANZ Y; SHOGREN MD et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 111-117; BIBL. 14 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. V: BREAD-MAKING RESPONSE TO SHORTENING OF FLOUR DIFFERENTIALLY DEFATTED BY VARYING SOLVENT AND TEMPERATURECHUNG OK; POMERANZ Y; FINNEY KF et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 106-110; BIBL. 20 REF.Article

SURFACTANTS AS REPLACEMENTS FOR NATURAL LIPIDS IN BREAD BAKED FROM DEFATTED WHEAT FLOURCHUNG OK; POMERANZ Y; FINNEY KF et al.1978; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1978; VOL. 55; NO 9; PP. 635-641; BIBL. 36 REF.Article

IMPROVED SUCROSE ESTERS IN BREADMAKING.CHUNG OK; POMERANZ Y; GOFORTH DR et al.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 5; PP. 615-626; BIBL. 27 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. IV. EFFECTS OF FLOUR LIPIDS ON PROTEIN EXTRACTABILITY FROM FLOURS THAT VARY IN BREAD-MAKING QUALITYCHUNG OK; POMERANZ Y; HWANG EC et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 220-226; BIBL. 34 REF.Article

EFFECT OF TYPE AND AMOUNT OF MIXING AND QUANTITY OF WATER ON INHIBITORS OF YEAST ACTIVITY IN WHEAT FLOUR DOUGHS AND SLURRIES = EFFET DU TYPE ET DE L'IMPORTANCE DU PETRISSAGE ET DE LA QUANTITE D'EAU SUR LES INHIBITEURS DE L'ACTIVITE DE LA LEVURE DANS DES PATES DE FARINE DE BLE ET DE LEURS RESIDUS LIQUIDESFINNEY KF; CHUNG OK; BRUINSMA BL et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 385-388; BIBL. 14 REF.Article

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