Relationship of various flour properties with noodle making characteristics among durum wheat varieties

Food Chemistry

Volumn 188, Issue , 2015, Pages 517-526

  Kaur, Amritpal ^a   Singh, Narpinder ^a   Kaur, Seeratpreet ^a   Katyal, Mehak ^a   Virdi, Amardeep Singh ^a   Kaur, Davinder ^a   Ahlawat, Arvind Kumar ^b   Singh, Anju Mahendru ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Durum wheat; FTIR; HPLC; Noodles; Rheology; SDS PAGE; Yellow pigment

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY; RHEOLOGY;

DURUM WHEATS; FTIR; HPLC; NOODLES; SDS PAGE; YELLOW PIGMENTS;

GRAIN (AGRICULTURAL PRODUCT);

GLUTEN; GLUTENIN; PIGMENT; SOLVENT;

ADHESION; ARTICLE; COOKING; DOUGH; ELASTICITY; FLOUR; FLOW KINETICS; FLOW MEASUREMENT; GRAIN; HARDNESS; HEATING; INFRARED SPECTROSCOPY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN SECONDARY STRUCTURE; TRITICUM AESTIVUM; TRITICUM DURUM; WATER ABSORPTION; ANALYSIS; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES; WHEAT;

TRITICUM TURGIDUM SUBSP. DURUM;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLOUR; TRITICUM;

EID: 84929376774     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.009     Document Type: Article

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