✦ LIBER ✦

Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

✍ Scribed by Salinas, María Victoria; Zuleta, Angela; Ronayne, Patricia; Puppo, María Cecilia

Book ID: 118819928
Publisher: Springer-Verlag
Year: 2011
Tongue: English
Weight: 765 KB
Volume: 5
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-011-0691-7

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Dynamic rheological properties of wheat

Dynamic rheological properties of wheat flour dough and proteins

✍ Yihu Song; Qiang Zheng 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 199 KB

Rheological properties of sheeted wheat

Rheological properties of sheeted wheat flour dough measured with large deformations

✍ Morgenstern, M.P.; Zheng, H.; Ross, M.; Campanella, O.H. 📂 Article 📅 1999 🏛 Taylor and Francis Group 🌐 English ⚖ 594 KB

Effect of organic calcium salts–inulin s

Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour

✍ Salinas, María V.; Puppo, María C. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 1000 KB

Rheological Properties of Soft Wheat Flo

Rheological Properties of Soft Wheat Flour Doughs: Effect of Salt and Triglycerides

✍ Chiotelli, Eleni; Rolée, Arnaud; Le Meste, Martine 📂 Article 📅 2004 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 835 KB

Soybean Flour Lipoxygenase Isozymes Effe

Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties

✍ B. CUMBEE; D.F. HILDEBRAND; K. ADDO 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 439 KB

Effect of lentil and bean flours on rheo

Effect of lentil and bean flours on rheological and baking properties of wheat dough

✍ Kohajdová, Zlatica; Karovičová, Jolana; Magala, Michal 📂 Article 📅 2013 🏛 Versita 🌐 English ⚖ 189 KB

The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30-27.35 mass %) and total dietary fibre (14.91-21.52 mass %), relatively high water holding capacity (4.71-5.42 g g -1 ), and good