Rheological properties of soft wheat flour doughs: Effect of salt and triglycerides

Cereal Chemistry

Volumn 81, Issue 4, 2004, Pages 459-468

  Chiotelli, Eleni ^a   Rolée, Arnaud ^b   Le Meste, Martine ^c  

^a DANONE RESEARCH   (France)

^b Chamtor SA   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC MECHANICAL ANALYSIS; HYDRATION; MAGNETIC MOMENTS; RHEOLOGY; STARCH; THERMOANALYSIS; VEGETABLE OILS;

DYNAMIC MECHANICAL THERMAL ANALYSIS; ELECTRON-SPIN RESONANCE; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SCANNING ELECTRONS; SMALL DEFORMATIONS; STARCH DISPERSIONS; TRIOLEIN; WHEAT-FLOUR DOUGH;

SODIUM CHLORIDE;

SODIUM CHLORIDE; TRIACYLGLYCEROL;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSION; DOUGH; DYNAMICS; ELECTRON SPIN RESONANCE; FLOUR; FLOW KINETICS; FOOD ANALYSIS; FOOD QUALITY; HYDRATION; NONHUMAN; STRUCTURE ANALYSIS; THERMAL ANALYSIS; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 3142763080     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.4.459     Document Type: Article

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