Effect of processing on functional properties of wheat gluten prepared by cold-ethanol displacement of starch

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 212-217

  Robertson, G H ^a   Cao, T K ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FLUIDIZED BEDS; MIXING; PROTEINS;

'DRY' [; FARINOGRAPHS; FUNCTIONAL PROPERTIES; LABORATORY METHODS; METHOD DEVELOPMENT; MIXOGRAPH; PERFORMANCE; WATER DISPERSION; WHEAT FLOURS; WHEAT GLUTEN;

ETHANOL;

ALCOHOL; GLUTEN; STARCH;

ARTICLE; BREAD; DENATURATION; DOUGH; FLOUR; FREEZE DRYING; TEMPERATURE; WATER ABSORPTION; WATER VAPOR; WHEAT;

TRITICUM AESTIVUM;

EID: 0037343012     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.212     Document Type: Article

References (19)

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