Contribution of specific flour components to water vapor adsorption properties of wheat flours

Cereal Chemistry

Volumn 80, Issue 5, 2003, Pages 558-563

  Roman Gutierrez, Alma Delia ^a   Mabille, Frédéric ^a   Guilbert, Stéphane ^a   Cuq, Bernard ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION IN LIQUIDS; FICK'S LAWS; GAS ADSORPTION; STARCH;

ADSORPTION PROPERTIES; ADSORPTION RATES; DAMAGED STARCH; DRY MATTERS; DYNAMIC WATERS; VAPOR ADSORPTION; WATER DIFFUSION COEFFICIENTS; WATER VAPOUR; WATERSOLUBLE; WHEAT FLOURS;

WATER VAPOR;

GLUTEN; PENTOSAN POLYSULFATE; STARCH;

ADSORPTION; ARTICLE; CALCULATION; DIFFUSION COEFFICIENT; FLUOR; FOOD COMPOSITION; HUMIDITY; HYDRATION; PARTICLE SIZE; WATER VAPOR; WHEAT;

TRITICUM AESTIVUM;

EID: 0141679621     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.5.558     Document Type: Article

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