Influence of α-amylase on the viscoelastic properties of starch-gluten pastes and gels

Journal of the Science of Food and Agriculture

Volumn 78, Issue 1, 1998, Pages 127-133

  Champenois, Yann ^a   Rao, M A ^b   Walker, Larry P ^b  

^a Danone   (France)

^b Cornell University ^*  (United States)

Author keywords

Flour; Viscoelastic properties; Wheat starch; amylase

Indexed keywords

AMYLASE; COOLING; DETERMINATION OF CONTENT; FLOW; FOOD ANALYSIS; FOOD PROCESSING; GEL; GLUTEN; HEATING; MODEL; STARCH; VISCOELASTIC PROPERTY;

EID: 0031753723     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199809)78:1<127::aid-jsfa99>3.0.co;2-k     Document Type: Article

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