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INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH

โœ Scribed by HELENA LARSSON; ANN-CHARLOTTE ELIASSON

Book ID
118716274
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
715 KB
Volume
28
Category
Article
ISSN
0022-4901

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## Summa'ry To examine the influence of granulometric composition of wheat flour starch to gelatinization properties of flour under the conditions of amylographic measurements, the content of starch fractions i.e. the granulometrical and statistical parameters-of granule-size distribution determin