Studies on the rheological and gelatinization characteristics of waxy wheat flour

International Journal of Biological Macromolecules

Volumn 64, Issue , 2014, Pages 123-129

  Zhang, Huanxin ^a   Zhang, Wei ^a   Xu, Chunzhong ^a   Zhou, Xing ^b  

^a JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Gelatinization characteristics; Normal wheat flour; Rheological characteristics; Waxy wheat flour

Indexed keywords

AMYLASE; LIPID;

ARTICLE; ASH; CHEMICAL COMPOSITION; COMPLEX FORMATION; DIFFERENTIAL SCANNING CALORIMETRY; DOUGH; ENTHALPY; FLOUR; FLOW KINETICS; GELATINIZATION; MOISTURE; PROTEIN CONTENT; THERMOSTABILITY; VISCOSITY; WATER ABSORPTION; WAXY WHEAT FLOUR;

TRITICUM AESTIVUM;

GELATINIZATION CHARACTERISTICS; NORMAL WHEAT FLOUR; RHEOLOGICAL CHARACTERISTICS; WAXY WHEAT FLOUR;

FLOUR; RHEOLOGY; THERMODYNAMICS; TRITICUM; WAXES;

EID: 84890827797     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2013.12.004     Document Type: Article

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