A New Method to Study Simple Shear Processing of Wheat Gluten-Starch Mixtures-Reference-Cited by-同舟云学术

A New Method to Study Simple Shear Processing of Wheat Gluten-Starch Mixtures

Published:2004-11 Issue:6 Volume:81 Page:714-721
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Peighambardoust S. H.¹²,van der Goot A. J.²³,Hamer R. J.⁴,Boom R. M.²

Affiliation:

1. Food Science and Technology Group, Faculty of Agriculture, University of Tabriz, Tabriz 51664, Iran.

2. Food and Bioprocess Engineering Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen 6700 EV, The Netherlands.

3. Corresponding author. Fax: +31-317-482237. E-mail: AtzeJan.vanderGoot@wur.nl

4. Department of Agrotechnology and Food Sciences, Centre for Protein Technology TNO-WUR, P.O. Box 8129, Wageningen 6700 EV, The Netherlands.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference34 articles.

1. Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough

2. Microscopical Study of the Destructuring of Waxy Maize and Smooth Pea Starches by Shear and Heat at Low Hydration

3. SLIT RHEOMETER STUDIES OF WHEAT FLOUR DOUGH

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