Rheological and Nuclear Magnetic Resonance (NMR) study of the hydration and heating of undeveloped wheat doughs

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5636-5644

  Lopes Da Silva, J A ^a   Santos, Dora M J ^a   Freitas, Andreia ^b   Brites, Carla ^c   Gil, Ana M ^b  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c Estacao Agronomica Nacional   (Portugal)

Author keywords

Dynamic rheological properties; Hydration; Magic angle spinning (MAS); NMR; Spectroscopy; Thermal treatment; Undeveloped doughs

Indexed keywords

STARCH; WATER;

ARTICLE; CHEMISTRY; FLOUR; FLOW KINETICS; HEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WHEAT;

FLOUR; HEAT; MAGNETIC RESONANCE SPECTROSCOPY; RHEOLOGY; STARCH; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 34447649025     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070379+     Document Type: Article

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