Use of wheat, triticale and rye flours in layer cake production

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 697-706

  Oliete, Bonastre ^a   Pérez, Gabriela T ^b   Gómez, Manuel ^a   Ribotta, Pablo D ^b   Moiraghi, Malena ^b   León, Alberto E ^b  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Layer cake; Rye; Triticale; Wheat

Indexed keywords

CRUMB STRUCTURE; DAMAGED STARCH; GRAIN HARDNESS; HIGH QUALITY; LAYER CAKE; LINEAR REGRESSION MODELS; MULTIPLE REGRESSION ANALYSIS; PASTING VISCOSITIES; PREDICTIVE TEST; QUALITY PARAMETERS; RYE; SOLVENT RETENTION CAPACITY; TRITICALE; VOLUME INDEX; WATERSOLUBLE; WHEAT; WHEAT CULTIVARS;

LINEAR REGRESSION;

PLANTS (BOTANY);

SECALE CEREALE; TRITICOSECALE; TRITICUM AESTIVUM;

EID: 77955598953     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02183.x     Document Type: Article

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