Role of Water in Pretzel Dough Development and Final Product Quality

Cereal Chemistry

Volumn 81, Issue 3, 2004, Pages 336-340

  Seetharaman, K ^a   Yao, N ^a   Rout, M K ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; MOISTURE DETERMINATION; PILOT PLANTS; STARCH; WATER TREATMENT;

ADDED WATER; FLOUR QUALITY; FUNCTIONAL ATTRIBUTE; HIGH WATER; LOW WATER; PASTING PROPERTY; PROCESSING CONDITION; PRODUCTS QUALITY; ROLE OF WATER; STARCH GELATINIZATION;

MOISTURE;

GLUTEN; STARCH; WATER;

ARTICLE; COOKING; DOUGH; FLOUR; FOOD PROCESSING; FOOD QUALITY; GELATINIZATION; MIXER; MOISTURE; PHYSICAL CHEMISTRY; WATER TRANSPORT;

EID: 2342611979     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.3.336     Document Type: Article

References (6)

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th Ed. Method 54-21. The Association: St. Paul, MN.
2. Evans, A. 2002. Resistant starch from flour native high-amylose maize starches. M.S. thesis. The Penn State University: University Park, PA.
3. Groff, E. T. 2001. Perfect pretzel production. Pages 369-383 in: Snack Foods Processing. E. W. Lusas and L. W. Rooney, eds. Technomic Publishing: Lancaster, PA.
4. Matsuo, R. R., Dexter, J. E., and Dronzek, B. L. 1978. Scanning electron microscopy study of spaghetti processing. Cereal Chem. 55:744-753.
5. Seetharaman, K., Yao, N., and Groff, T. 2002. Quality assurance for hard pretzel production. Cereal Foods World 47:361-364.
6. Shollenberger, J. H., and Marshall, W. K. 1927. Flour for pretzels. USDA Tech. Bull. 46:1-16.