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Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

✍ Scribed by Soyoung Jeon; Jongbin Lim; George E. Inglett; Suyong Lee

Book ID
119297318
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
466 KB
Volume
115
Category
Article
ISSN
0260-8774

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## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi