Increase in the viscosity of soft-flour batter by weak direct-current processing

Food Science and Technology Research

Volumn 20, Issue 4, 2014, Pages 815-819

  Kamata, Yoshiro ^a   Ojima, Eru ^a   Yamaki, Michiko ^b   Ohtsubo, Shunsuke ^c  

^a MIYAGI UNIVERSITY OF EDUCATION   (Japan)

^b Tohoku Seikatsu Bunka University   (Japan)

^c Kanagawa 243 0041   (Japan)

Author keywords

Batter viscosity; Electrical treatment; GMP solubility; Wheat gluten

Indexed keywords

BATTER VISCOSITIES; DIRECT-CURRENT; ELECTRICAL TREATMENT; WHEAT GLUTEN;

TRITICUM AESTIVUM;

EID: 84908895417     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.815     Document Type: Article

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