Breadmaking properties of triticale flour with wheat flour and relationship to amylase activity

Journal of Food Science

Volumn 64, Issue 4, 1999, Pages 582-586

  Seguchi, M ^a   Ishihara, C ^a   Yoshino, Y ^b   Nakatsuka, K ^c   Yoshihira, T ^d  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

^b KYOTO WOMEN'S UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^d RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

Breadmaking; Triticale; Water solubles; amylase

Indexed keywords

TRITICOSECALE; TRITICUM AESTIVUM;

EID: 0032867088     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15089.x     Document Type: Article

References (13)

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