Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment

Food Science and Technology Research

Volumn 7, Issue 3, 2001, Pages 195-199

  Hayashi, Machiko ^a   Seguchi, Masaharu ^a  

^a KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

Breadmaking properties; Gaseous acetic acid; Japanese wheat flour; Masking of acetic acid flavor

Indexed keywords

TRITICUM AESTIVUM;

EID: 0346347851     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.195     Document Type: Article

References (3)

1. AACC (1995). Approved Methods of the AACC, 9th ed. Method 02-52, approved April 1961, reviewed October 1982 and October 1994; Method 08-01, approved April 1961, revised October 1981 and October 1986; Method 10-10A; Method 54-21, approved April 1961, revised October 1994, final approval November 1995. The Association: St. Paul, MN.
2. Hayashi, M. and Seguchi, M. (1999). Effect of gaseous acetic acid treatment on breadmaking properties of flour. Cereal Chem., 76, 898-901.
3. Seguchi, M., Hayashi, M. and Matsumoto, H. (1997). Effect of gaseous acetic acid on dough ideological and breadmaking properties. Cereal Chem., 74, 129-134.