Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

Journal of Food Engineering

Volumn 134, Issue , 2014, Pages 24-29

  Protonotariou, S ^a   Drakos, A ^a   Evageliou, V ^a   Ritzoulis, C ^b   Mandala, I ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Laboratory of Food Chemistry and Analysis Department of Food Science and Human Nutrition Agricultural University of Athens ^*  (Greece)

Author keywords

Gelatinisation; Jet mill; Particle size; Viscoelasticity; Wheat flour

Indexed keywords

ELASTICITY; GELATION; GRINDING MILLS; PARTICLE SIZE; STARCH; VISCOELASTICITY;

CHEMICAL COMPOSITIONS; FUNCTIONAL PROPERTIES; GELATINISATION; JET MILL; SWELLING CAPACITIES; VOLUME DISTRIBUTIONS; WATER HOLDING CAPACITY; WHEAT FLOURS;

GRANULATION;

EID: 84896535671     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.02.008     Document Type: Article

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