Effects of Wheat Protein Fractions on Flour Tortilla Quality

Cereal Chemistry

Volumn 81, Issue 1, 2004, Pages 38-43

  Pascut, Simina ^a   Kelekci, N ^b   Waniska, R D ^c  

^a Urys Enterprises   (United States)

^b ConAgra Milling ^*  (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OPACITY; PLASTIC CONTAINERS; QUALITY CONTROL; WATER ABSORPTION;

ANALYTICAL METHOD; COMMERCIAL EQUIPMENT; PROCESSING PARAMETERS; PROPERTY; PROTEIN CONTENTS; PROTEIN FRACTIONS; SHELF STABILITY; TEXTURE ANALYZERS; WHEAT GLUTEN; WHEAT PROTEINS;

PROTEINS;

GLIADIN; GLUTEN; GLUTENIN; REDUCING AGENT; VEGETABLE PROTEIN;

ANALYTIC METHOD; ARTICLE; FLOUR; FOOD; FOOD PROCESSING; FOOD QUALITY; MOISTURE; PH; PROTEIN CONTENT; SHELF LIFE; SURFACE PROPERTY; TORTILLA; VOLUMETRY; WATER ABSORPTION; WEIGHT; WHEAT;

TRITICUM AESTIVUM;

EID: 1642577211     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.1.38     Document Type: Article

References (23)

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