Wheat flour starch granule-size distribution and rheological properties of dough. Part 4. Farinographic measurements

Nahrung - Food

Volumn 40, Issue 5, 1996, Pages 256-260

  Šebečić, Blaženka ^a   Sebecic B ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b INA Industrija Nafte d d   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0005074152     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19960400505     Document Type: Article

References (15)

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3. ŠEBEČIĆ, BL., and B. ŠEBEČIĆ, Nahrung 40 (1996) 209-212.
4. AACC Approved Methods - Cereal Laboratory Methods (9th ed.), AACC Method 54-21 (Farinograph Method for Flour), Ass. Cereal Chemists, St. Paul, Minn., 1995.
5. ICC Standard Methods, ICC standard No. 115/1, (Method for using the Brabender Farinograph), International Association for Cereal Science and Technology, 1992.
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7. LOCKEN, L., S. LOSKA and W. SHUEY, The Farinograph Handbook, AACC St. Paul, Minnesota (1972).
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12. BECHTEL, D. B., I. ZAYAS, L. KALEIKAN and Y. POMERANZ, Cereal Chem. 67 (1990) 59-63.
13. ŠEBEČIĆ, BL., Nahrung 36 (1992) 333-345.
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