Effect of modified celluloses on dough rheology and microstructure

Food Research International

Volumn 43, Issue 3, 2010, Pages 780-787

  Correa, M J ^a   Anon M C ^a   Perez G T ^b   Ferrero, C ^a  

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Modified celluloses; Rheology; Wheat flour dough

Indexed keywords

CARBOXYMETHYLCELLULOSE; DEVELOPMENT TIME; DOUGH RHEOLOGY; HYDROXYPROPYL METHYLCELLULOSE; IN-WATER ABSORPTION; LINEAR RELATIONSHIPS; MATRIX; MICROCRYSTALLINE CELLULOSE; MODIFIED CELLULOSE; MODIFIED CELLULOSES; RHEOLOGICAL CHARACTERISTICS; SEM; TOTAL VARIATION; WHEAT-FLOUR DOUGH;

CELLULOSE; ELASTICITY; MICROSTRUCTURE; PLASTICITY; PRINCIPAL COMPONENT ANALYSIS; RHEOLOGY; SODIUM CHLORIDE; TANNING; VISCOSITY;

WATER ABSORPTION;

CELLULOSE; ELASTICITY; MICROSTRUCTURE; PLASTICITY; RHEOLOGY; SODIUM CHLORIDE; TANNING; VISCOSITY; WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 76349095777     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.11.016     Document Type: Article

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