Effects of hydroxypropyl cellulose on the quality of wheat flour spaghetti

Journal of Texture Studies

Volumn 42, Issue 1, 2011, Pages 20-30

  Majzoobi, Mahsa ^a   Ostovan, Raheleh ^a   Farahnaky, Asgar ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Hydroxypropyl cellulose; Spaghetti; Spaghetti dough; Wheat flour spaghetti

Indexed keywords

BREAKING POINT; CEREAL FLOURS; COOKING TIME; FARINOGRAPHS; HYDROXYPROPYL CELLULOSE; PASTA PRODUCTION; RHEOLOGICAL PROPERTY; SPAGHETTI; SPAGHETTI DOUGH; STARCH GRANULES; TEXTURE ANALYZERS; TEXTURE PROFILE; WHEAT FLOUR SPAGHETTI; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

CELLULOSE; RHEOLOGY; TEXTURES;

WATER ABSORPTION;

SEMOLINA; TRITICUM AESTIVUM;

EID: 79551475703     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00264.x     Document Type: Article

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