Fortification of wheat dough with calcium and magnesium ions affects empirical rheological properties

Cereal Chemistry

Volumn 92, Issue 4, 2015, Pages 405-410

  Sehn, Georgia Ane Raquel ^a   De Cássia Nogueira, Amanda ^a   Almeida, Eveline Lopes ^b   Chang, Yoon Kil ^a   Steel, Caroline Joy ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; MAGNESIUM; METAL IONS; RHEOLOGY; SULFUR COMPOUNDS;

CALCIUM AND MAGNESIUMS; CALCIUM IONS; CENTRAL COMPOSITE ROTATABLE DESIGN; FARINOGRAPHS; MAGNESIUM IONS; PROPERTY; RHEOLOGICAL PROPERTY; SULFATE SALTS; WHEAT DOUGH; WHEAT FLOURS;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 84938560237     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-01-15-0002-R     Document Type: Article

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