Generation of a mixolab profile after the evaluation of the functionality of different commercial wheat flours for hot-press tortilla production

Cereal Chemistry

Volumn 91, Issue 2, 2014, Pages 139-145

  Posner, Elieser S ^a   Chew Guevara, Ana A ^b   Mitre Dieste, Marcelo ^c   Perez Carrillo, Esther ^b   Heredia Olea, Erick ^b   Wilson, Jeff D ^d   Serna Saldivar, Sergio O ^b  

^a ESP International   (Israel)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^c US Wheat   (Mexico)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; HOT PRESSING; QUALITY CONTROL; WATER ABSORPTION;

DISTRIBUTION CURVES; FARINOGRAPHS; HIGH WATER; HOT PRESS FORMING; PERFORMANCE; SIZE-DISTRIBUTION; STARCH DAMAGES; UNIFORM PARTICLE DISTRIBUTION; VISCOSITY VALUE; WHEAT FLOURS;

PRESSES (MACHINE TOOLS);

EID: 84896972059     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-13-0102-R     Document Type: Article

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