Effect of defatted maize germ addition on the functional and textural properties of wheat flour

International Journal of Food Properties

Volumn 12, Issue 4, 2009, Pages 860-870

  Siddiq, M ^a   Nasir, M ^b   Ravi, R ^a   Dolan, K D ^a,c   Butt, M S ^b  

^a Michigan State University   (United States)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c Michigan State University   (United States)

Author keywords

Defatted maize germ flour; Dough; Functional properties; Texture

Indexed keywords

APPARENT VISCOSITY; BULK DENSITY; CORN OIL; DEFATTED-MAIZE-GERM FLOUR; DOUGH; FLOUR BLENDS; FLOUR DOUGHS; FUNCTIONAL AND TEXTURAL PROPERTIES; FUNCTIONAL PROPERTIES; HARDNESS VALUES; IN-CONTROL; RHEOLOGICAL PROPERTY; WATER ABSORPTION CAPACITY; WHEAT FLOURS;

COAGULATION; EMULSIFICATION; FOOD PROCESSING; FOOD PRODUCTS; GELATION; PETROLEUM REFINERIES; RHEOLOGY; TEXTURES; VEGETABLE OILS; VISCOSITY;

WATER ABSORPTION;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 70350569574     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802103028     Document Type: Article

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