Hard Red Spring wheat/C-TRIM 20 bread: Formulation, processing and texture analysis

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 516-524

  Mohamed, Abdellatif ^a   Rayas Duarte, Patricia ^b   Xu, Jingyuan ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Glucan; Bread texture; DMA; DSC; Freezable water; Soluble fiber; Suspension rheology

Indexed keywords

ACETIC ACID; BETA GLUCAN; CHOLESTEROL;

ANALYTIC METHOD; ARTICLE; BREAD; CAPILLARY ELECTROPHORESIS; CHEMICAL ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; FIBER; FLOW KINETICS; MEASUREMENT; PROCESSING; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 35448935515     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.065     Document Type: Article

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