Wet separation of wheat flours into starch and gluten fractions: The combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 405-413

  Dik, T ^a   Yondem Makascioglu F ^a   Aytac C H ^a   Kincal, N S ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Ascorbic acid; Flour aging; Response surface method; Wet separation; Wheat flour; Wheat gluten; Wheat starch

Indexed keywords

FOOD SCIENCE;

TRITICUM AESTIVUM;

EID: 0036126602     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1061     Document Type: Article

References (32)

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