Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation-Reference-Cited by-同舟云学术

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Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation

Published:2008-05 Issue:3 Volume:85 Page:329-334
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Sasaki Tomoko¹²,Yasui Takeshi³,Kohyama Kaoru¹

Affiliation:

1. National Food Research Institute, Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

2. Corresponding author. Fax: +81-29-838-7996. Phone: +81-29-838-8031. E-mail: tomokos@affrc.go.jp

3. National Agricultural Research Center for Western Region, Nishifukatsucho, Fukuyama, Hiroshima 721-8514, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Creep-Recovery of Bread and Correlation to Sensory Measurements of Textural Attributes

2. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures

3. Glutenin proteins and gluten strength in durum wheat

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