References
- Seibel W, Weipert D. Bread baking and other uses around the world. pp. 147-211. In: Rye: Production, Chemistry, and Technology. Bushuk W (ed). 2nd ed. American Association of Cereal Chemists, St. Paul, MN, USA (2001)
- Autio K, Koskinen M, Parkkonen T. Structural changes in cell walls of rye doughs during incubation. pp. 146-154. In: International Rye Symposium: Technology and Products. Poutanen K, Autio K (eds). Technical Research Centre of Finland (VTT), Espoo, Finland (1995)
- Drews E, Seibel W. Bread baking and other uses around the world. pp. 127-179. In: Rye: Production, Chemistry, and Technology. Bushuk W (ed). 1st ed. American Association of Cereal Chemists, St. Paul, MN, USA (1976)
- Rohrlich M, Hertel W. Investigation of protein degradation by sourdough. Cereal Technol. 20: 109-113 (1966)
- Brummer JM. Determination of water absorption of rye flours for sourdough standard baking test. Mill Feed Technol. 124: 306-310 (1987)
- Kim MY. The measurement and the influence on the dough consistency from rye flour. Dr. rer. nat. thesis, Gottfried Wilhelm Leibniz University of Hannover, Germany (2007)
- International Association of Cereal Science and Technology (ICC). Standard Methods of the International Association of Cereal Science and Technology. 7th Supplement. ICC Standard No. 104/1, 107/1, 110/1, 116/1, 126/1. Verlag Moritz Schafer, Detmold, Germany (1998)
- Stephan H, Exner H. Proposal for more comprehensive evaluation of amylograms for rye flours. Cereal Technol. 25: 66-70 (1971)
-
The Association of Cereal Research. Standard Methods for Cereals, Flour, and Bread. 7th ed. Verlag Moritz Sch
$\ddot{a}$ fer, Detmold, Germany. pp. 247-253, 283-287 (1994) - SAS Institute Inc. SAS User's Guide Version 8. Statistical Analysis Systems Institute, Cary, NC, USA (2000)
- Parkkonen T, Harkonen H, Autio K. The effect of baking on microstructure of rye cell walls and proteins. Cereal Chem. 71: 58-63 (1994)
- Koskinen M, Parkkonen T, Autio K. Fluorescence microscopy of rye cell walls during fermentation. p. 120. In: International Rye Symposium: Technology and Products. Poutanen K, Autio K (eds). Technical Research Centre of Finland (VTT), Espoo, Finland (1995)
-
Autio K, Harkonen H, Parkkonen T, Frigård T, Siika-aho M, Poutanen K, Aman P. Effects of purified endo-
$\beta$ -xylanase and endo-$\beta$ -glucanase on the structural and baking characteristics of rye doughs. Food Sci. Technol. 29: 18-27 (1996) https://doi.org/10.1006/fstl.1996.0003 - Fabritius M, Gates F, Salovaara H, Autio K. Structural changes in insoluble cell walls in wholemeal rye doughs. Food Sci. Technol. 30: 367-372 (1997) https://doi.org/10.1006/fstl.1996.0190
- Parkkonen T, Heinonen R, Autio K. A new method for determining the area of cell walls in rye doughs based on fluorescence microscopy and computer-assisted image analysis. Food Sci. Technol. 30: 743-747 (1997) https://doi.org/10.1006/fstl.1997.0262
- Autio K, Fabritius M, Kinnunen A. Effect of germination and water content on the microstructure and rheological properties of two rye doughs. Cereal Chem. 75: 10-14 (1998) https://doi.org/10.1094/CCHEM.1998.75.1.10
- Autio K, Flander L, Heinonen R, Kinnunen A. Comparison of small and large deformation measurement of whole meal rye doughs. Cereal Chem. 76: 912-914 (1999) https://doi.org/10.1094/CCHEM.1999.76.6.912
- Huber H. Water binding characteristics of rye flour in relation to processing. Bread Confec. 31: 231-235 (1983)
- Brummer JM. Rye flour. pp. 179-192. In: Future of Flour. Popper L, Schafer W, Freund W (eds). Agrimedia Verlag, Bergen/Dumme, Germany (2006)
- Freund W. Bakery & Confectionery Management. V: Process Engineering of Bread and Rolls. Gildebuchverlag, Alfeld (Leine), Germany. pp. 74-75 (1995)
- Volker L. Interactions of bakers yeast with dough substances. Cereal Technol. 59: 10-14 (2005)
- Weith L. Influence of sodium chloride on the crumb structure of rye bread. Cereal Technol. 59: 153-158 (2005)
- Lorenz K. Rye bread: Fermentation processes and products in the United States. pp. 159-191. In: Handbook of Dough Fermentations. Kulp K, Lorenz K (eds). Marcel Dekker, New York, USA (2003)