Influence of flour chlorination and ingredient formulation on the quality attributes of pancakes

Cereal Chemistry

Volumn 83, Issue 6, 2006, Pages 684-691

  Finnie, S M ^a,b   Bettge, A D ^c   Morris, C F ^c  

^a UNIVERSITY OF IDAHO   (United States)

^b USDA ARS Western Wheat Quality Laboratory   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL MODIFICATION; CHLORINE; FOOD PRODUCTS; GEOMETRY; QUALITY CONTROL; VISCOSITY;

BATTER VISCOSITIES; CHLORINE GAS; END-USES; INGREDIENTS FORMULATION; OXIDATIVE PROPERTIES; QUALITY ATTRIBUTES; QUALITY VARIATION; SOY FLOUR; TEXTURE QUALITY; WHEAT FLOURS;

CHLORINATION;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33845229530     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0684     Document Type: Article

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