AACCI approved methods technical committee report: Collaborative study for flour quality in a pancake-making method (AACCI Approved Method 10-80.01)

Cereal Foods World

Volumn 59, Issue 1, 2014, Pages 26-29

  Bettge, A D ^a  

^a ADB Wheat Consulting   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84897756583     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-59-1-0026     Document Type: Article

References (10)

1. AACC International. Approved Methods of Analysis, 11th ed. Published online at http://methods.aaccnet.org. AACC International, St. Paul, MN.
2. Cole, E. W. Note on the reaction of gaseous chlorine with a wheat flour hemicellulose. Cereal Chem. 47:696, 1970.
3. Delwiche, S. R., Palmquist, D. E., and Lynch, J. M. Collaborative studies for cereals analysis. Cereal Foods World 50:9, 2005.
4. Duviau, M. P., Yamamoto, H., Ng, P. K. W., and Kobrehel, K. Modifications of wheat proteins due to flour chlorination. Cereal Chem. 73:490, 1996.
5. Finnie, S. M., Bettge, A. D., and Morris, C. F. Influence of flour chlorination and ingredient formulation on the quality attributes of pancakes. Cereal Chem. 83:684, 2006.
6. Gough, B. M., Whitehouse, M. E., and Greenwood, C. T. The role and function of chlorine in the preparation of high-ratio cake flour. CRC Crit. Rev. Food Sci. Nutr. 10:91, 1978.
7. Kissell, L. T. Chlorination and water-solubles content in flours of soft wheat varieties. Cereal Chem. 48:102, 1971.
8. Kissell, L. T., Donelson, J. R., and Clements, R. L. Functionality in white layer cake of lipids from untreated and chlorinated patent flours. I. Effects of free lipids. Cereal Chem. 56:11, 1979.
9. Seguchi, M. Effect of chlorination on the hydrophobicity of wheat starch. Cereal Chem. 64:281, 1987.
10. Seguchi, M. Study of wheat starch granule surface proteins from chlorinated wheat flours. Cereal Chem. 67:258, 1990.