Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

Journal of Cereal Science

Volumn 46, Issue 2, 2007, Pages 119-131

  Fustier, P ^a   Castaigne, F ^b   Turgeon, S L ^b   Biliaderis, C G ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c Faculty of Agriculture   (Greece)

Author keywords

Cone penetrometry; Dough rheology; Flour mill streams; Fractionation reconstitution; Physico chemical properties; Semi sweet biscuit; Stress relaxation

Indexed keywords

TRITICUM AESTIVUM;

EID: 34547539468     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.10.011     Document Type: Article

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