Effects of microencapsulated high-fat powders on the empirical and fundamental rheological properties of wheat flour doughs

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 111-114

  O'Brien, C M ^a   Grau, H ^a   Neville, D P ^b   Keogh, M K ^b   Reville, W J ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; MICROENCAPSULATION; OILS AND FATS; SCANNING ELECTRON MICROSCOPY; VEGETABLES;

CEREAL-BASED PRODUCTS; CONVENIENT ALTERNATIVES; LOW PRESSURES; MILK FATS; RHEOLOGICAL PROPERTY; RHEOLOGICAL TEST; SODIUM CASEINATE; SPRAY-DRYING; WHEAT-FLOUR DOUGH; WHEY PROTEINS CONCENTRATE;

POWDERS;

CASEIN; FAT; FOOD ADDITIVE; LACTOSE; MILK FAT; SUCROSE; VEGETABLE OIL;

ARTICLE; CEREAL; CONTROLLED STUDY; FLOUR; FLOW KINETICS; FOOD INDUSTRY; FOOD QUALITY; MICROENCAPSULATION; POWDER; PRESSURE; WHEAT; WHEY;

TRITICUM AESTIVUM;

EID: 0034071323     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.111     Document Type: Article

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