Influence of amylose content on cookie and sponge cake quality and solvent retention capacities in wheat flour

Cereal Chemistry

Volumn 86, Issue 3, 2009, Pages 313-318

  Nishio, Zenta ^a   Oikawa, Hanaki ^a,b   Haneda, Takanobu ^a,b   Seki, Masako ^c   Ito, Miwako ^a   Tabiki, Tadashi ^a   Yamauchi, Hiroaki ^a   Miura, Hideho ^b  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; REGRESSION ANALYSIS; SODIUM BICARBONATE; SODIUM CARBONATE;

AMYLOSE CONTENT; BAKING PRODUCTS; CAKE QUALITY; NEAR ISOGENIC LINES; SOLVENT RETENTION CAPACITY; SPONGE CAKES; WATER SOLVENTS; WHEAT (TRITICUM AESTIVUM L.); WHEAT CULTIVARS; WHEAT FLOURS;

LACTIC ACID;

TRITICUM AESTIVUM;

EID: 67249151940     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-3-0313     Document Type: Article

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