Investigation of the effect of hot air drying of wheat gluten on its viscoelasticity and baking performance by a systems analytical model

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 617-623

  Meuser, F ^a   Kutschbach, A ^a   Kieffer, R ^a   Wieser, H ^a   Schieberle, P ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL MODELS; ATMOSPHERIC TEMPERATURE; SOLAR DRYERS; STARCH; VISCOELASTICITY;

DEVELOPMENT TIME; DRY MATTER CONTENT; DRYING PARAMETERS; DRYING PROCESS; HOT AIR DRYING; HOT AIR TEMPERATURE; PERFORMANCE; VISCOELASTIC PROPERTIES; WHEAT FLOURS; WHEAT GLUTEN;

DRYING;

GLUTEN; STARCH;

AIR TEMPERATURE; ARTICLE; CORRELATION ANALYSIS; DOUGH; EXTRACTION; FACTORIAL ANALYSIS; FLOUR; FOOD PROCESSING; FREEZE DRYING; PROTEIN CONTENT; REDUCTION; SHEAR STRESS; SYSTEM ANALYSIS; VISCOELASTICITY;

TRITICUM AESTIVUM;

EID: 0036732982     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.617     Document Type: Article

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