Improving effects of stored wheat flour on pancake texture

Food Science and Technology Research

Volumn 13, Issue 3, 2007, Pages 221-226

  Nakamura, Chieko ^a   Seguchi, Masaharu ^b  

^a Kobe Women's Junior College   (Japan)

^b KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

Interaction of wheat flour components; Pancake springiness; Stored wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 34748919596     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.221     Document Type: Article

References (10)

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3. Hamer, R.J. and Hoseney, R.C 1998. Interactions: The Keys to Cereal Quality. American Association of Cereal Chemists: St. Paul, Minnesota USA. p 95-130.
4. Kusunose, C., Noguchi, S., Yamagishi, T. and Seguchi, M. 2002. Binding of prime starch to tailings fraction by proteins in stored wheat flour. Food Hydrocolloids, 16: 73-77.
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10. Seguchi, M., Hayashi, M., Kanenaga, K., Ishihara, C. and Noguchi, S. 1998. Springiness of pancake and its relation to binding of prime starch to tailings in stored wheat flour. Cereal Chem., 75: 37-42.