Effect of barley β-glucan molecular size and level on wheat dough rheological properties

Journal of Food Engineering

Volumn 91, Issue 4, 2009, Pages 594-601

  Skendi, A ^a   Papageorgiou, M ^b   Biliaderis, C G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Glucan; Creep recovery; Dough rheology; Dynamic oscillatory testing; Flour quality; Molecular weight

Indexed keywords

COLLOIDS; CREEP; CREEP TESTING; ELASTICITY; GRAIN (AGRICULTURAL PRODUCT); MOLECULAR WEIGHT; PLASTICITY; POLYSACCHARIDES; STRESSES; VISCOSITY;

BREADMAKING QUALITIES; DOUGH RHEOLOGY; FLOUR DOUGHS; FLOUR QUALITY; FLOW ABILITIES; FREQUENCY SWEEPS; GLUCANS; HIGH STRESSES; LINEAR VISCOELASTIC REGIONS; LOW STRESSES; MOLECULAR SIZES; RESISTANCE TO DEFORMATIONS; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTIES; RHEOLOGICAL RESPONSES; WHEAT CULTIVARS; WHEAT DOUGHS; WHEAT FLOURS;

RHEOLOGY;

HORDEUM; TRITICUM AESTIVUM;

EID: 58149154652     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.009     Document Type: Article

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