Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

LWT

Volumn 42, Issue 1, 2009, Pages 363-371

  Fustier, P ^a   Castaigne, F ^b   Turgeon, S L ^b   Biliaderis, C G ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c Faculty of Agriculture   (Greece)

Author keywords

Dough rheology; Flour fortification; Mechanical properties; Milling streams; Semi sweet biscuit; Soft wheat flour

Indexed keywords

ELASTICITY; MILLING (MACHINING); PATENTS AND INVENTIONS; STARCH;

CONSISTENCY PROPERTY; DOUGH RHEOLOGY; ELASTIC PROPERTIES; EXTRACTABLES; FLOUR FORTIFICATION; MILLING STREAM; PARTIAL SUBSTITUTION; SEMI-SWEET BISCUIT; SOFT WHEAT FLOUR; WHEAT FLOURS;

HARDNESS;

TRITICUM AESTIVUM;

EID: 52949142739     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.014     Document Type: Article

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