Staling effects when adding low amounts of normal and heat-treated barley flour to a wheat bread

Cereal Chemistry

Volumn 85, Issue 2, 2008, Pages 109-114

  Purhagen, Jeanette K ^a   Sjöö, Malin E ^a   Eliasson, Ann Charlotte ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; FOOD PRODUCTS; FOOD STORAGE; GELATION; WATER ABSORPTION;

BARLEY FLOURS; GELATINISATION; MODELLING SYSTEMS; PROPERTY; TEMPERATURE AND PRESSURES; TEMPERATURE TREATMENTS; TIME PRESSURES; TIME-TEMPERATURE; WHEAT BREADS; WHITE WHEAT;

DIFFERENTIAL SCANNING CALORIMETRY;

HORDEUM; TRITICUM AESTIVUM;

EID: 42349112227     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-2-0109     Document Type: Article

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