Water properties in wheat flour dough. I: Classical thermogravimetry approach

Food Chemistry

Volumn 72, Issue 2, 2001, Pages 237-244

  Fessas, D ^a   Schiraldi, A ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Bread dough; TGA; Thermogravimetric analysis; Water

Indexed keywords

GLUTEN; PROTEIN; WATER;

ARTICLE; BREAD; CONTROLLED STUDY; DESORPTION; DIFFUSION; FLOUR; FOOD PROCESSING; MOISTURE; TEMPERATURE; THERMODYNAMICS; THERMOGRAVIMETRY; TIME; VAPORIZATION; WHEAT;

TRITICUM AESTIVUM;

EID: 0035179545     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00220-X     Document Type: Article

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