Effect of morphology of mechanically developed wheat flour and water on starch from gluten separation using cold ethanol displacement

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 439-444

  Robertson, G H ^a   Cao, T K ^a   Wood, D F ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURE; COMPLEX NETWORKS; ETHANOL; PROTEINS;

CONDITION; FLUID DISPLACEMENT; MACROSTRUCTURES; MECHANICAL DEVELOPMENT; MICRO AND MACRO; MICRO-STRUCTURES; PROTEIN BANDS; SEGREGATED STATE; STRUCTURAL FEATURE; WHEAT FLOURS;

STARCH;

ALCOHOL; GLUTEN; STARCH; WATER;

ARTICLE; CHEMICAL STRUCTURE; COLD EXPOSURE; EXTRACTION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; PLASTICITY; PROTEIN BINDING; PROTEIN CONTENT; WATER CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 0033928932     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.439     Document Type: Article

References (14)

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14. Robertson, G. H., and Cao, T. K. 1998b. Methods for separation of wheat flour into protein and starch fractions. U.S. patent 5,851,301.