Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs

Cereal Chemistry

Volumn 76, Issue 1, 1999, Pages 100-104

  Miller, K A ^a,b   Hoseney, R C ^a,c  

^a KANSAS STATE UNIVERSITY   (United States)

^b Pillsbury Company   (United States)

^c R and R Research Services Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; ASCORBIC ACID; CALCIUM COMPOUNDS; GELATION; GLUCOSE; GLUCOSE OXIDASE; GLUCOSE SENSORS; OXIDATION; RHEOLOGY;

DYNAMIC RHEOLOGICAL PROPERTIES; G-VALUES; RHEOLOGICAL PROPERTY; TAN Δ; WHEAT FLOURS;

HYDROGEN PEROXIDE;

ASCORBIC ACID; CYSTEINE; GLUCOSE OXIDASE; HYDROGEN PEROXIDE; WATER;

ARTICLE; DYNAMICS; FLOUR; FLOW KINETICS; GELATINIZATION; OXIDATION; VISCOSITY; WATER FLOW; WHEAT; YOUNG MODULUS;

ADA; TRITICUM AESTIVUM;

EID: 0032956088     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.1.100     Document Type: Article

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