The effects of storage on flour quality and baking performance

Food Reviews International

Volumn 15, Issue 2, 1999, Pages 215-234

  Wang, Linfeng ^a   Flores, Rolando A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Aging; Baking; Flour; Lipids; Protein; Storage; Wheat

Indexed keywords

AGING OF MATERIALS; ENERGY STORAGE; GRAIN (AGRICULTURAL PRODUCT); HARVESTING; LIPIDS; MILLING (MACHINING); PROTEINS; WATER ABSORPTION;

BAKING; BATTER VISCOSITIES; FLOUR; HYDRATION RATE; MILLING PROCESS; PHYSICAL CHANGES; STORAGE CAPACITY; WHEAT;

FOOD STORAGE;

TRITICUM AESTIVUM;

EID: 0033449286     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1080/87559129909541187     Document Type: Article

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