Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 253-260

  Liu, Chong ^a   Li, Limin ^a   Hong, Jing ^a   Zheng, Xueling ^a   Bian, Ke ^a   Sun, Yu ^a   Zhang, Jie ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Damaged starch; Noodles; Pasting properties; Steamed bread; Wheat flour

Indexed keywords

DAMAGED STARCH; NOODLES; PASTING PROPERTY; STEAMED BREAD; WHEAT FLOURS;

BREADMAKING; FOOD PRODUCTS;

STARCH;

TRITICUM AESTIVUM;

EID: 84890425035     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12306     Document Type: Article

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