Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 656-662

  Lu, W ^a,b   Grant, L A ^c  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b Byrnes and Kiefer Co   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; GELATION;

FREEZABLE WATER; FREEZING TEMPERATURES; FROZEN DOUGHS; FROZEN STORAGE; GELATINIZATION PROPERTIES; PROPERTY; SPRING WHEAT; STORAGE TIME; WATER MIGRATION; WHEAT CULTIVARS;

STARCH;

STARCH;

ARTICLE; CULTIVAR; FOOD ANALYSIS; FOOD FREEZING; FOOD STORAGE; GELATINIZATION; WHEAT;

TRITICUM AESTIVUM;

EID: 0032829761     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.656     Document Type: Article

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