Farinograph responses for wheat flour dough fortified with wheat gluten produced by cold-ethanol or water displacement of starch

Cereal Chemistry

Volumn 78, Issue 5, 2001, Pages 538-542

  Robertson, G H ^a   Cao, T K ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DISPERSIONS; LOW TEMPERATURE DRYING; MILLING (MACHINING); MIXING; PROTEINS; STARCH; WATER ABSORPTION;

FARINOGRAPHS; FREEZE DRYING; MIXING CHARACTERISTICS; PROCESS-MODELS; STARCH DISPERSIONS; THERMAL DENATURATIONS; TOLERANCE INDICES; WATER DISPLACEMENT; WHEAT GLUTEN; WHEAT-FLOUR DOUGH;

ETHANOL;

ALCOHOL; GLUTEN; STARCH;

ANALYTIC METHOD; ARTICLE; FLOUR; FOOD COMPOSITION; FREEZE DRYING; LOW TEMPERATURE; NONHUMAN; SOLUBILITY; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0034846691     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.5.538     Document Type: Article

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