Calorimetric and rheological properties of wheat flour suspensions and doughs effects of wheat types and milling procedure

Journal of Thermal Analysis and Calorimetry

Volumn 71, Issue 1, 2003, Pages 311-320

  Berland, S ^a   Relkin, P ^b   Launay, B ^b  

^a ENSMIC   (France)

^b AGROPARISTECH   (France)

Author keywords

DSC; Gelatinisation; Gluten; Rheology; Starch damage; Wheat flour

Indexed keywords

COMMINUTION; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; ELASTIC MODULI; GRAIN (AGRICULTURAL PRODUCT); HYDRATION; PHASE TRANSITIONS; PHYSICAL PROPERTIES; PROTEINS; RHEOLOGY; STARCH; THERMODYNAMIC PROPERTIES;

GELATINIZATION; GLUTEN HYDRATION; HEAT INDUCED STRUCTURAL CHANGES; PHYSICO CHEMICAL PROPERTIES; STARCH DAMAGE; WHEAT FLOUR; WHEAT FLOUR SUSPENSIONS;

SUSPENSIONS (FLUIDS);

EID: 0037288918     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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