Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1641-1646

  Goldstein, Avi ^a   Ashrafi, Lida ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cellulose; Dough; Extensibility; Gel texture; Gluten; Insoluble fibre; Pasting profile; Starch; Stickiness

Indexed keywords

DOUGH; EXTENSIBILITY; GEL TEXTURE; GLUTEN; INSOLUBLE FIBRE; PASTING PROFILE; STICKINESS;

CELLULOSE; GELS; RHEOLOGY; STARCH; TEXTILE FIBERS; TEXTURES; VISCOSITY;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 77955264409     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02323.x     Document Type: Article

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