Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

LWT

Volumn 55, Issue 1, 2014, Pages 43-50

  Li, Juan ^a,b   Hou, Gary G ^b   Chen, Zhengxing ^a   Chung, Ai Lan ^b   Gehring, Kathleen ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Wheat Marketing Center Inc ^*  (United States)

Author keywords

Nuclear magnetic resonance (NMR); Rheological properties; Solvent retention capacity (SRC); Water migration; Whole wheat saltine cracker

Indexed keywords

CRACKS; RHEOLOGY; RHEOMETERS; WATER ABSORPTION;

BREAKING STRENGTH; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE TECHNIQUES; QUALITY ATTRIBUTES; RHEOLOGICAL PROPERTY; SOLVENT RETENTION CAPACITY; WATER MIGRATION; WHOLE WHEAT FLOURS; WHOLE-WHEAT SALTINE CRACKER;

NUCLEAR MAGNETIC RESONANCE;

TRITICUM AESTIVUM;

EID: 84886283107     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.022     Document Type: Article

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