Effects of oxido-reductants on rheological properties of wheat flour dough and comparison with some characteristics of extruded noodles

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 614-620

  Yeh, An I ^a   Shiau, Sy Yu ^b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; COVALENT BONDS; GELATION; IODINE COMPOUNDS; RHEOLOGY; RHEOMETERS; SULFUR COMPOUNDS;

APPARENT VISCOSITY; CAPILLARY RHEOMETER; L(+)-ASCORBIC ACID; LOSS TANGENT; LOWS-TEMPERATURES; REDUCTANTS; RHEOLOGICAL PROPERTY; THREE TEMPERATURE; WHEAT-FLOUR DOUGH;

POTASSIUM COMPOUNDS;

ASCORBIC ACID; GLUTATHIONE; OXIDIZING AGENT; POTASSIUM IODATE; REDUCING AGENT;

ARTICLE; CHEMICAL BOND; FLOUR; FLOW KINETICS; FOOD ANALYSIS; HEATING; TEMPERATURE; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0032880434     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.614     Document Type: Article

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