Relationship between physicochemical properties of wheat flour, wheat protein composition, and textural properties of cooked chinese white salted noodles

Cereal Chemistry

Volumn 90, Issue 5, 2013, Pages 419-429

  Hou, Gary G ^a   Saini, Ritu ^b   Ng, Perry K W ^b  

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

^b Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MIXING; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS;

DOUGH MIXING; MIXING PROPERTY; PHYSICOCHEMICAL PROPERTY; PROTEIN COMPOSITION; SDS-PAGE; SIZE EXCLUSION; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS; WHEAT FLOURS; WHITE SALTED NOODLES;

HARDNESS;

TRITICUM AESTIVUM;

EID: 84887712001     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-12-0137-R     Document Type: Article

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