Effect of L-ascorbic acid and superoxide anion radical on the rheological properties of wheat flour-water dough

Cereal Chemistry

Volumn 74, Issue 5, 1997, Pages 651-655

  Nakamura, M ^a   Kurata, T ^b  

^a Pip Tokyo Co   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; HEAVY METALS; IRON; METAL IONS; OXYGEN; RHEOLOGY; SUPEROXIDE DISMUTASE;

ACID ANIONS; AEROBIC CONDITION; BREAD DOUGH; GENERATING SYSTEM; HEAVY METAL ION; L(+)-ASCORBIC ACID; RHEOLOGICAL PROPERTY; SUPEROXIDE ANION RADICALS; WHEAT FLOURS;

HARDNESS;

TRITICUM AESTIVUM;

EID: 0030701931     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.5.651     Document Type: Article

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