Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterisation and baking performance of the protein fraction

Journal of Cereal Science

Volumn 48, Issue 2, 2008, Pages 548-555

  Hartmann, Stephanie ^a   Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Cereals; Flour; Micro scale baking test; Non aqueous fractionation; Reconstitution; Rheology

Indexed keywords

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 49449100966     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.12.005     Document Type: Article

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