Rheological behaviors of doughs reconstituted from wheat gluten and starch

Journal of Food Science and Technology

Volumn 48, Issue 4, 2011, Pages 489-493

  Yang, Yanyan ^a   Song, Yihu ^a   Zheng, Qiang ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Cole Cole functions; Compliance; Dough; Gluten; Rheology; Starch

Indexed keywords

COLE-COLE FUNCTIONS; COMPLIANCE; DOUGH; DYNAMIC FREQUENCY; DYNAMIC STRAIN; ELASTIC CHARACTERISTIC; FREQUENCY RANGES; GLUTEN; NARROW TEMPERATURE RANGES; PLATEAU MODULI; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL TEST; TIME-TEMPERATURE SUPERPOSITION PRINCIPLES; WHEAT GLUTEN;

DYNAMICS; GELATION; STARCH;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 79958804707     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0255-x     Document Type: Article

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