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Effect of flour particle size and damaged starch on the quality of cookies
Two wheat varieties ‘C 306’ and ‘WH 542’ were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flou...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4062686/ https://ncbi.nlm.nih.gov/pubmed/24966428 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0627-x |
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