Dough characteristics of wheat flour milled from wheat grains stored in spike form

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1905-1911

  Karaoǧlu, Mehmet Murat ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Grain; Rheological properties; Spike; Storage conditions; Wheat

Indexed keywords

DOUGH CHARACTERISTICS; EXTENSOGRAPH; FARINOGRAPHS; GRAIN MOISTURE CONTENT; HIGH TEMPERATURE; POSITIVE EFFECTS; RHEOLOGICAL PROPERTIES; SPIKE; STORAGE CONDITION; STORAGE CONDITIONS; STORAGE TIME; WHEAT; WHEAT FLOURS; WHEAT GRAINS;

LOW TEMPERATURE DRYING; MOISTURE; MOISTURE DETERMINATION; RHEOLOGY; WATER ABSORPTION;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 79960698051     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02700.x     Document Type: Article

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