Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough

Cereal Chemistry

Volumn 86, Issue 4, 2009, Pages 376-382

  Linlaud, N E ^a   Puppo, M C ^a,b   Ferrero, C ^a  

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; PRINCIPAL COMPONENT ANALYSIS; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE; WATER ABSORPTION;

DOUGH RHEOLOGY; FARINOGRAPHS; GUAR GUMS; HIGH METHOXYL PECTINS; LOCUST BEAN GUM; PRINCIPAL-COMPONENT ANALYSIS; SOLVENT RETENTION CAPACITY; TEXTURAL CHARACTERISTIC; TEXTURE PROFILE ANALYSIS; WHEAT FLOURS;

XANTHAN GUM;

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 68849095506     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-4-0376     Document Type: Article

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