Potential of Triticale as a Substitute for Wheat in Flour Tortilla Production

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 220-225

  Serna Saldivar, Sergio O ^a   Guajardo Flores, Sara ^a   Viesca Rios, Raquel ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

HOT PRESSING; WATER QUALITY;

CRUDE PROTEINS; DOUGH PROPERTIES; EVALUATION TEST; HIGH RATE; OVERALL ACCEPTABILITY; RATE OF CHANGE; RHEOLOGICAL PROPERTY; RUPTURE FORCES; WHEAT FLOURS;

WATER ABSORPTION;

GLUTEN; PROTEIN;

COLOR; COMPRESSION; CONFERENCE PAPER; DOUGH; EVALUATION; FLAVOR; FLOUR; FLOW KINETICS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FORCE; MOISTURE; PARAMETER; PROTEIN CONTENT; ROOM TEMPERATURE; TRITICALE; WATER ABSORPTION; WHEAT;

TRITICOSECALE; TRITICUM AESTIVUM;

EID: 1542357640     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.220     Document Type: Conference Paper

References (23)

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