Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 226-231

  Sasaki, Tomoko ^a,b   Kohyama, Kaoru ^b   Yasui, Takeshi ^c   Satake, Takaaki ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CREEP; CYCLODEXTRINS; RECOVERY; RHEOLOGY;

AMYLOSE CONTENT; COMPRESSIVE FORCES; CREEP RECOVERY; G-VALUES; LARGER DEFORMATIONS; RECOVERY CURVES; RHEOLOGICAL PROPERTY; SMALL DEFORMATIONS; WHEAT FLOURS; WHITE SALTED NOODLES;

STRAIN;

AMYLOSE; STARCH;

ARTICLE; COMPRESSION; CONFORMATIONAL TRANSITION; COOKING; CORRELATION ANALYSIS; CULTIVAR; DYNAMICS; FLOUR; FLOW KINETICS; FLOW MEASUREMENT; FOOD ANALYSIS; FOOD COMPOSITION; FORCE; GEOMETRY; MEASUREMENT; PARAMETER; SHEAR STRESS; VISCOELASTICITY; WHEAT; YOUNG MODULUS;

TRITICUM AESTIVUM;

EID: 1542267757     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.226     Document Type: Article

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