Physicochemical and rheological characterization of wheat flour dough

Cereal Chemistry

Volumn 82, Issue 2, 2005, Pages 173-181

  Puppo, M C ^a   Calvelo, A ^b   Anon M C ^a  

^a UNLP CONICET ^*  (Argentina)

^b Molinos Río de la Plata S A   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY PRODUCTS; ELECTROPHORESIS; PROTEINS; SCANNING ELECTRON MICROSCOPY;

DEVELOPMENT TIME; GLUTENIN; MIXING TIME; PHYSICO-CHEMICAL CHARACTERIZATION; PROTEIN FRACTIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHARACTERIZATION; STRUCTURAL BEHAVIORS; SULFHYDRYL; WHEAT-FLOUR DOUGH;

STRUCTURAL PROPERTIES;

GLIADIN; GLUTENIN; THIOL DERIVATIVE;

ARTICLE; DOUGH; ELASTICITY; FOOD COMPOSITION; GEL ELECTROPHORESIS; GELATINIZATION; HYDROPHOBICITY; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; SCANNING ELECTRON MICROSCOPY; VISCOELASTICITY; WHEAT;

EID: 84907421531     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0173     Document Type: Article

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