articleTrends in Food Science & TechnologyJan 1, 2005Closed access

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

HGHans GoesaertKBKristof BrijsWSW. S. VeraverbekeCMChristophe M. CourtinKGKurt Gebruers

KU Leuven

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

1,008
total citations
FWCI
11.57
Percentile
100%
References
188
Citations per year

Authors

6

Topics & keywords

Topics
Keywords
  • Gluten
  • Wheat flour
  • Food science
  • Starch
  • Raw material
  • Bread making
  • Wheat gluten
  • Quality (philosophy)
UN Sustainable Development Goals
  • Zero hunger
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