Examination of relationships between the rheological properties and baking performance of selected soft wheat flours

Journal of Food Quality

Volumn 27, Issue 3, 2004, Pages 239-254

  Uriyo, Maria G ^a   Barbeau, William E ^a   Griffey, Carl A ^a   Rancourt, James ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b Polymer Solutions Incorporated   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION; BAKERIES; FOAMS; GLUCOSE; RHEOLOGY; VISCOELASTICITY;

COOKIES; FARINOGRAPH; TENDERNESS; WHEAT FLOUR;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 4544382297     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.tb00653.x     Document Type: Article

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