A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams

Journal of the Science of Food and Agriculture

Volumn 77, Issue 4, 1998, Pages 552-558

  Larsson, Helena ^a   Eliasson, Ann Charlotte ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Dough; Lipids; Milling stream; Phase behaviour; Rheology; Wheat flour

Indexed keywords

EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; PHOSPHATIDYLCHOLINE; WHEAT;

EID: 0031670361     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199808)77:4<552::AID-JSFA73>3.0.CO;2-Z     Document Type: Article

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