Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

LWT

Volumn 47, Issue 1, 2012, Pages 56-63

  Duyvejonck, Annelies E ^a   Lagrain, Bert ^a   Dornez, Emmie ^a   Delcour, Jan A ^a   Courtin, Christophe M ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Alveograph; Farinograph; Flour quality; Mixograph; Zeleny sedimentation test

Indexed keywords

FOOD PRODUCTS; LACTIC ACID; SEDIMENTATION; SODIUM CARBONATE; SODIUM COMPOUNDS; WATER ABSORPTION;

ALVEOGRAPH; FARINOGRAPHS; FLOUR QUALITY; MIXOGRAPH; PREDICTIVE VALUES; RHEOLOGICAL DATA; SOLVENT RETENTION CAPACITY; WATER ABSORPTION CAPACITY;

TESTING;

TRITICUM AESTIVUM;

EID: 84857110029     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.002     Document Type: Article

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