Study of the effect of DATEM. 3: Synthesis and characterization of DATEM components

LWT

Volumn 34, Issue 6, 2001, Pages 359-366

  Kohler P ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Baking performance; Components; DATEM; Rheology; Synthesis

Indexed keywords

EID: 0034745769     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0690     Document Type: Article

References (19)

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4. Functional properties of surfactants in breadmaking. III. Effects of surfactants and soy flour on lipid binding in breads
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7. Differential scanning calorimetry studies on wheat starch-gluten mixtures. II. Effect of gluten and sodium stearoyl lactylate on starch cystallization during ageing of wheat starch gels
8. Dough
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11. Zugversuche mit weizenkleber im mikromaßstab
12. Correlations of the breadmaking performance of wheat flour with rheological measurements on a microscale
13. Study of the effect of DATEM. 2: Fractionation of DATEM and characterisation of fractions and components
14. Study of the Effect of DATEM. 1.: Influence of fatty acid chain length on rheology and baking
15. LIPID-protein interactions in wheat gluten. A phosphorous nuclear magnetic resonance spectroscopy and freeze-fracture electron microscopy study
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19. Emulsifiers and dough strengtheners