Study of the effect of DATEM. 2: Fractionation of DATEM and characterization of fractions and components

LWT

Volumn 34, Issue 6, 2001, Pages 348-358

  Kohler P ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Baking performance; DATEM; Fractionation; Micro scale methods; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 0034745764     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0689     Document Type: Article

References (16)

1. 13C assignments from sensitivity-enhanced detection of heteronuclear multiple-bond connectivity by 2D multiple quantum NMR
2. Aspects on the functionality of DATEM in breadmaking
3. Etude analytique et structurale des emulsifants E472e et E472f
4. Bestimmung von zwölf organischen säuren und hydroxymethylfurfural in fruchtsäften mit HPLC
5. Lipid binding in wheat-flour doughs: The effect of DATEM emulsifier
6. Der rapid-mix test als 10g mikrobackversuch
7. Beurteilung von teigeigenschaften durch zugversuche im mikromaßstab
8. Zugversuche mit weizenkleber im mikromaßstab
9. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale
10. Study of the effect of DATEM. 3: Synthesis and characterisation of DATEM components
11. Study of the effect of DATEM. 1.: Influence of fatty acid chain length on rheology and baking
12. New method for the isolation of polyglycosylceramides from human erythrocyte membranes
13. Die analyse nichtionogener grenzflächenaktiver stoffe IV: Untersuchung von diacetylweinsäureglyceriden
14. Analytical and structural study of some food emulsifiers by high-performance liquid chromatography and off-line mass spectrometry