Dough rheology and wet milling of hard waxy wheat flours

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 7030-7038

  Guan, Lan ^a   Seib, Paul A ^a   Graybosch, Robert A ^b   Bean, Scott ^c   Shi, Yong Cheng ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Dough rheology; Mixography; Starch; Waxy wheat; Wet milling; Wheat flour

Indexed keywords

GLUTEN;

ARTICLE; CHEMISTRY; FLOUR; FLOW KINETICS; FOOD HANDLING; WHEAT;

FLOUR; FOOD HANDLING; GLUTENS; RHEOLOGY; TRITICUM;

TRITICUM AESTIVUM;

EID: 68249118232     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900438v     Document Type: Article

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