Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour
The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 2 vom: 26. März, Seite 142-155 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Mixolab Wholegrain rice flour egg protein gluten rheological properties soy proteins Egg Proteins Soybean Proteins Water mehr... |
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