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Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties

✍ Scribed by F.W.C. DEN OUDEN; T. VAN VLIET

Book ID
108821294
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
341 KB
Volume
62
Category
Article
ISSN
0022-1147

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Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l