Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste

Food Science and Technology Research

Volumn 8, Issue 2, 2002, Pages 169-171

  Iriki, Norio ^a   Yamauchi, Hiroaki ^a   Takata, Kanenori ^a   Nishio, Zenta ^a   Ichinose, Yasunori ^b  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

Batter; Heat treatment; Viscosity; Wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 0041810948     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.8.169     Document Type: Article

References (4)

1. Donovan, J.W., Lorenz, K. and Kulp, K. (1983). Differential scanning calorimetry of heat-moisture treated wheat and potato starches. Cereal Chem., 60, 381-387.
2. Kulp, K. and Lorenz, K. (1981). Heat-moisture treatment of starches. I. Physicochemical properties. Cereal Chem., 58, 46-48.
3. Kurahashi, Y. and Hizukuri, S. (1998). Modification of maize starch and wheat flour by heat-moisture treatment. Cereal Foods World, 43, 556-557.
4. Sair, L. (1967). Heat-moisture treatment of starch. Cereal Chem., 44, 8-26.