Effects of genotype and growth conditions on apparent viscosity of heat-treated flour paste and their correlation with certain flour properties in wheat produced in Hokkaido

Food Science and Technology Research

Volumn 9, Issue 1, 2003, Pages 104-109

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

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

^b NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^c RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

Arabinoxylan; Flour particle size; Heat treatment; Paste; Protein; Viscosity; Wheat flour

Indexed keywords

GENES; HEAT TREATMENT; PROTEINS; VISCOSITY;

GENOTYPES;

AGRICULTURAL PRODUCTS;

TRITICUM AESTIVUM;

EID: 0042378744     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.104     Document Type: Article

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