Effect of partially gelatinized corn starch on the rheological properties of wheat dough

LWT

Volumn 66, Issue , 2016, Pages 324-331

  Fu, Zong qiang ^a   Che, Li ming ^b   Li, Dong ^a   Wang, Li jun ^a   Adhikari, Benu ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b XIAMEN UNIVERSITY   (China)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Creep; Partially gelatinized starch; Recovery; Rheological properties; Viscosity

Indexed keywords

COMPLIANCE CONTROL; CREEP; GELATION; RECOVERY; RHEOLOGY; VISCOSITY;

APPARENT VISCOSITY; CREEP COMPLIANCE; DEGREE OF GELATINIZATION; DEGREE OF SUBSTITUTION; ELASTIC RECOVERY; FREQUENCY SENSITIVITY; GELATINIZED STARCH; RHEOLOGICAL PROPERTY;

STARCH;

EID: 84950131058     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.052     Document Type: Article

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