Influence of process conditions on the separation behaviour of starch-gluten systems

Journal of Food Engineering

Volumn 95, Issue 4, 2009, Pages 572-578

  Zalm, E E J van der ^a   Goot, A J van der ^a   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Gluten; Shear induced separation; Starch; Wheat flour

Indexed keywords

GLUTEN; GLUTEN PROTEIN; HIGH TEMPERATURE; HIGH WATER CONTENT; OPTIMAL PROCESS; PROCESS CONDITION; PROCESSING TIME; ROTATION RATE; SEPARATION BEHAVIOUR; SHEAR-INDUCED SEPARATION; TWO-STEP MECHANISMS; WHEAT FLOUR; WHEAT FLOURS;

ROTATION; SEPARATION; STARCH; WATER CONTENT;

AGGLOMERATION;

TRITICUM AESTIVUM;

EID: 69249215159     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.038     Document Type: Article

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