Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Ramseyer, Daniel D ^a   Bettge, Arthur D ^b   Morris, Craig F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b ADB Wheat Consulting   (United States)

Author keywords

Arabinoxylans; Cake; Cookie; Milling; Wheat

Indexed keywords

ARABINOXYLAN; CARBOHYDRATE; WATER; XYLAN;

ARTICLE; CHEMISTRY; COOKING; FLOUR; FOOD ANALYSIS; FOOD HANDLING; JAPAN; METABOLISM; METHODOLOGY; OXIDATIVE STRESS; VISCOSITY; WHEAT;

CARBOHYDRATES; COOKING; FLOUR; FOOD ANALYSIS; FOOD HANDLING; JAPAN; OXIDATIVE STRESS; TRITICUM; VISCOSITY; WATER; XYLANS;

TRITICUM AESTIVUM;

EID: 80955137938     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02404.x     Document Type: Article

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