Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality

Cereal Chemistry

Volumn 80, Issue 6, 2003, Pages 764-772

  Sharadanant, R ^a   Khan, K ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVES; DIGITAL STORAGE; FOOD STORAGE; HYDROPHILICITY; RECRYSTALLIZATION (METALLURGY);

CARBOXYMETHYL CELLULOSE; CARRAGEENANS; DOUGH CHARACTERISTICS; FROZEN DOUGHS; FROZEN STORAGE; GUM ARABIC; HYDROPHILICS; ICE CRYSTALLIZATION; LOCUST BEAN GUM; RECRYSTALLISATION;

DIFFERENTIAL SCANNING CALORIMETRY;

ALGAROBA; CARBOXYMETHYLCELLULOSE; CARRAGEENAN; GUM ARABIC;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; FLOUR; FLOW KINETICS; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HYDROPHILICITY; PHYSICAL CHEMISTRY; SHELF LIFE; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY; THERMOSTABILITY; WATER FLOW;

ACACIA SENEGAL; PHASEOLUS (ANGIOSPERM); TRITICUM AESTIVUM;

EID: 0242575229     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.6.764     Document Type: Article

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