Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition-Reference-Cited by-同舟云学术

Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition

Published:2002-01-18 Issue:4 Volume:82 Page:405-413
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dik Tunay,Yöndem-Makascıoğlu Füsun,Aytaç Cem H,Kıncal N Suzan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.1061/fullpdf

Reference32 articles.

1. A new hydrocyclone process for the separation of starch and gluten from wheat flour;Verberne;Starch,1978

2. A new process for the industrial production of wheat starch and wheat gluten;Dahlberg;Starch,1978

3. Developments in the extraction of starch and gluten from wheat and whole wheat meal;Meuser;Engng Food Adv Process,1990

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aqueous ozone effects on wheat gluten: Yield, structure, and rheology;Journal of Food Science;2024-09

2. Development of elephant foot yam cake and its evaluation;The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology;2020-11-18

3. Pre‐harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest;Journal of Food Biochemistry;2020-06-18

4. Effect of premilling treatments on wheat gluten extraction and noodle quality;Food Science and Technology International;2018-06-17

5. Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane;International Journal of Polymer Science;2018