Ultrasonic study of wheat flour properties

Ultrasonics

Volumn 51, Issue 2, 2011, Pages 223-228

  Garcia Alvarez J ^a   Salazar, J ^a   Rosell, C M ^b  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread dough; Flour; NDT; Rheology; Ultrasound

Indexed keywords

BREAD DOUGH; FLOUR; LOW COSTS; NDT; PROTEASE ACTIVITIES; PROTEIN CONTENTS; PROTEOLYTIC DEGRADATION; QUALITY PROPERTIES; ULTRASONIC STUDY; ULTRASOUND; ULTRASOUND MEASUREMENT; WELL-ESTABLISHED TECHNIQUES; WHEAT FLOURS;

ELASTICITY; FOOD PRODUCTS; GELATION; GRAIN (AGRICULTURAL PRODUCT); RHEOLOGY; ULTRASONIC MEASUREMENT; ULTRASONIC WAVES; VISCOSITY;

ULTRASONICS;

STARCH;

ARTICLE; CHEMISTRY; EQUIPMENT DESIGN; FLOUR; FOOD HANDLING; METHODOLOGY; SPAIN; ULTRASOUND; WHEAT;

EQUIPMENT DESIGN; FLOUR; FOOD HANDLING; SPAIN; STARCH; TRITICUM; ULTRASONICS;

EID: 78649329150     PISSN: 0041624X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultras.2010.08.006     Document Type: Article

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