Functional Properties of Wheat-Bean Composite Flours
โ Scribed by S. S. DESHPANDE; P. D. RANGNEKAR; S. K. SATHE; D. K. SALUNKHE
- Book ID
- 108805927
- Publisher
- Institute of Food Technologists
- Year
- 1983
- Tongue
- English
- Weight
- 541 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
A series of experiments were used to study the combinations of oxidants (ascorbic acid and/or potassium bromate), water and oat flour in a composite maximizing loaf volume. Differences in yeast batches dominated the oxidative requirements of composite flours. Only oat flour significantly reduced loa
## Abstract Data from several sources were pooled to develop a regression equation for predicting the heat capacity of either flour or unmilled wheat at specified temperatures and moisture contents. Similarly, relationships were developed for predicting the heat of hydration of flour at specified m