Physicochemical changes of starch in refrigerated dough during storage

Carbohydrate Polymers

Volumn 78, Issue 2, 2009, Pages 268-274

  Zhang, Yu ^a   Simsek, Senay ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Physicochemical properties; Refrigerated dough; Starch

Indexed keywords

BREAKDOWN VISCOSITY; DOUGH QUALITY; END-PRODUCT; GRANULAR MORPHOLOGY; PASTING PROPERTY; PEAK VISCOSITIES; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; REFRIGERATED DOUGH; REFRIGERATED STORAGES; SETBACK VISCOSITY; SIGNIFICANT IMPACTS; THERMAL PROPERTIES; WHEAT FLOURS;

THERMODYNAMIC PROPERTIES; VISCOSITY;

STARCH;

TRITICUM AESTIVUM;

EID: 67650792894     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.03.041     Document Type: Article

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