Effects of leavening acids and dough temperature in wheat flour tortillas

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 489-494

  Cepeda, Minerva ^a   Waniska, Ralph D ^a   Rooney, Lloyd W ^a   Bejosano, Feliciano P ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALUMINUM SULFATE; SODIUM BICARBONATE;

ALUMINIUM SULPHATE; DOUGH MIXING; DOUGH PROPERTIES; DOUGH TEMPERATURES; FUMARIC ACIDS; MONOCALCIUM PHOSPHATES; SODIUM ALUMINUM PHOSPHATE; STORAGE STABILITY; WHEAT FLOURS;

SULFUR COMPOUNDS;

ALUMINUM SODIUM PHOSPHATE; BICARBONATE; CALCIUM PHOSPHATE; CARBON DIOXIDE; FUMARIC ACID; INORGANIC ACID; PYROPHOSPHATE; SODIUM ALUMINUM SULFATE; UNCLASSIFIED DRUG;

ARTICLE; FLOUR; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; PH; SHELF LIFE; STOICHIOMETRY; TECHNIQUE; TEMPERATURE DEPENDENCE; WHEAT;

TRITICUM AESTIVUM;

EID: 0033914081     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.489     Document Type: Article

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