Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough-Reference-Cited by-同舟云学术

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Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

Published:2009-07 Issue:4 Volume:86 Page:376-382
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Linlaud N. E.¹,Puppo M. C.¹²,Ferrero C.¹³

Affiliation:

1. CIDCA-Fac. de Cs. Exactas, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Pcia. Buenos Aires, Argentina.

2. Fac. de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y119 (1900), La Plata, Argentina.

3. Corresponding author. Phone and Fax: +54+221+4254853. E-mail: cferrero@biol.unlp.edu.ar

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-4-0376

Reference22 articles.

1. Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics

2. Lipid binding of formula bread doughs

3. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study

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