Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends

Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 332-339

  Naeem, Hamid A ^a   Darvey, Norman L ^a   Gras, Peter W ^a   MacRitchie, Finlay ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; MIXING; PLANTS (BOTANY);

BAND WIDTH; BLENDS COMPOSITION; FLOUR BLENDS; MICRO-SCALE TESTING; MIXING PROPERTY; MIXING TIME; PROPERTY; STORAGE PROTEINS; WHEAT CULTIVARS; WHEAT FLOURS;

PROTEINS;

POLYMER; PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; CORRELATION ANALYSIS; CULTIVAR; DOUGH; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; QUALITY CONTROL; TRITICALE; WHEAT;

TRITICOSECALE; TRITICUM AESTIVUM;

EID: 0036092629     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.3.332     Document Type: Article

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