Comparison of rheological properties of dough prepared with different wheat flours

Journal of Food and Drug Analysis

Volumn 11, Issue 3, 2003, Pages 220-225

  Lin, Pi Fen ^a   Chiang, Shu Hua ^a   Chang, Chi Yue ^a  

^a DA YEH UNIVERSITY   (Taiwan)

Author keywords

Farinographic and extensographic properties; Flour protein; Polyacrylamide gel electrophoresis; Rheological dough properties; Wheat flour

Indexed keywords

PROTEIN;

ARTICLE; CONTROLLED STUDY; CORRELATION COEFFICIENT; DOUGH; EXTRACTION; FLOUR; FLOW KINETICS; FOOD ANALYSIS; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN CONTENT; THIN LAYER CHROMATOGRAPHY; WHEAT;

TRITICUM AESTIVUM;

EID: 0242475060     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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