Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding-A review

Cereal Chemistry

Volumn 88, Issue 6, 2011, Pages 537-552

  Kweon, Meera ^a,b   Slade, Louise ^c   Levine, Harry ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b CAMPBELL SOUP COMPANY   (United States)

^c Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FORECASTING; LACTIC ACID; SODIUM BICARBONATE; SODIUM CARBONATE; SUGAR (SUCROSE);

CAPACITY VALUE; DAMAGED STARCH; FINISHED PRODUCTS; PERFORMANCE INDICES; POLYMER NETWORKS; POLYMERIC COMPONENTS; SOLVENT RETENTION CAPACITY; SWELLING BEHAVIOR; WHEAT BREEDING; WHEAT FLOURS;

SOLVENTS;

EID: 83755169028     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-07-11-0092     Document Type: Review

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