Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 867-873

  Park, C S ^a   Baik, B K ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS;

DAMAGED STARCH; HIGH WATER; PHYSICOCHEMICAL PROPERTY; PREDICTION EQUATIONS; PROTEIN CONTENTS; STARCH CONTENTS; WATER RETENTION CAPACITY; WHEAT FLOURS; WHITE SALTED NOODLES;

WATER ABSORPTION;

ARTICLE; ASH; DOUGH; FLOUR; HARDNESS; MOISTURE; NOODLE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SEDIMENTATION; WATER ABSORPTION; WATER RETENTION; WHEAT;

FRAXINUS; TRITICUM AESTIVUM;

EID: 0036839942     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.867     Document Type: Article

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