Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2301-2310

  Moreira, Ramón ^a   Chenlo, Francisco ^a   Torres, María D ^a   Prieto, Diego M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Gelatinization; Mixing; Mixolab ; Rice; Torque; Wheat; Yellow corn

Indexed keywords

AMYLASE ACTIVITY; ARRIVAL TIME; COOLING CYCLE; CORN STARCH; DEPARTURE TIME; DEVELOPMENT TIME; FLOUR DOUGHS; GELATINIZATION; GELATINIZATION TEMPERATURE; GLUTEN-FREE; HEATING CYCLES; RICE; STARCH RETROGRADATION; TOLERANCE INDICES; WHEAT; WHEAT FLOURS; YELLOW CORN;

COOLING; FRUITS; GELATION; STARCH; TORQUE;

MIXING;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84860840994     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0524-8     Document Type: Article

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