Stress relaxation of wheat kernels and their relationship with milling, rheological, and breadmaking quality of wheat

Cereal Chemistry

Volumn 89, Issue 4, 2012, Pages 211-216

  Figueroa, J D C ^a   Manuel, C I ^b   Hernandez Estrada Z J ^a   Ramirez Wong B ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b Universidad Tecnológica de Xicotepec   (Mexico)

^c UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); RELAXATION TIME; STRESS RELAXATION;

BREADMAKING QUALITY; GENERALIZED MAXWELL MODEL; MILLING QUALITY; PHASE A; RHEOLOGICAL PROPERTY; SLOW PHASE; STRESS RELAXATION BEHAVIOR; TWO PHASE; WEAK FORCE; WHEAT KERNELS;

VISCOSITY;

TRITICUM AESTIVUM;

EID: 84864426228     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-12-11-0144     Document Type: Article

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