Effect of heat treatment on.wheat dough rheology and wheat protein solubility
In the present study, the influence of moisture content, temperature and time during heat treatment of wheat flour was investigated. Heat treatment was carried out on laboratory scale in a water bath at 50-90 degrees C for times up to 3 h. Flour functionality was evaluated by analysing protein solub...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 5 vom: 05. Juli, Seite 341-51 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Plant Proteins Glutens 8002-80-0 Starch 9005-25-8 |