Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 11, 2008, Pages 4258-4267

  Mariotti, M ^a   Lucisano, M ^a   Pagani, M A ^a   Iametti, S ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Buckwheat (Fagopyrum esculentum M ench); Dehulling; Dough rheology; Protein solubility; Protein surface hydrophobicity; Puffing; Scanning electron microscopy (SEM)

Indexed keywords

STARCH; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FAGOPYRUM; FLOUR; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; SCANNING ELECTRON MICROSCOPY;

CHEMISTRY, PHYSICAL; FAGOPYRUM; FLOUR; FOOD HANDLING; MICROSCOPY, ELECTRON, SCANNING; PLANT PROTEINS; RHEOLOGY; SEEDS; STARCH;

FAGOPYRUM ESCULENTUM; NEPTUNIA; TRITICUM AESTIVUM;

EID: 47049112665     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800009e     Document Type: Article

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