Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure

Journal of Food Engineering

Volumn 111, Issue 4, 2012, Pages 598-605

  Angioloni, Alessandro ^a   Collar, Concha ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dough viscoelasticity; High hydrostatic pressure; Millet; Oat; Pasting profiles; Sorghum; Wheat

Indexed keywords

HIGH HYDROSTATIC PRESSURE; MILLET; OAT; PASTING PROFILES; SORGHUM; WHEAT;

HYDRATION; REINFORCEMENT;

HYDROSTATIC PRESSURE;

TRITICUM AESTIVUM;

EID: 84860229469     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.010     Document Type: Article

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