Impact of heat treatment on wheat flour solvent retention capacity (SRC) profiles

Cereal Chemistry

Volumn 90, Issue 6, 2013, Pages 608-610

  Van Steertegem, Bénédicte ^a   Pareyt, Bram ^a   Slade, Louise ^b   Levine, Harry ^b   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; PROTEINS; SODIUM BICARBONATE; SODIUM CARBONATE; SODIUM DODECYL SULFATE; SODIUM SULFATE; SULFUR COMPOUNDS; SWELLING;

ACID SOLVENTS; CAPACITY VALUE; EXTRACTABLES; FUNCTIONAL PROPERTIES; HEAT TREATING; PROTEIN NETWORK; SODIUM DODECYL SULPHATE; SOLVENT RETENTION CAPACITY; WATER RETENTION CAPACITY; WHEAT FLOURS;

HEAT TREATMENT;

TRITICUM AESTIVUM;

EID: 84888370734     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-04-13-0069-N     Document Type: Article

References (13)

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