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Functional and rheological properties of protein enriched gluten free composite flours

✍ Scribed by Cristina Marco; Cristina M. Rosell

Book ID
108171428
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
584 KB
Volume
88
Category
Article
ISSN
0260-8774

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## Abstract Flours milled from English (β€˜weak’), Canadian (β€˜strong’) and mixed English and Canadian wheats (β€˜medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12Β°C). Lipolysis was more rapid in the medium flour at 25Β°C, bu