THE CYSTINE CONTENT OF WHEAT FLOUR IN RELATION TO DOUGH PROPERTIES

被引：0
|
作者：
WOSTMANN, B
机构：
来源：
CEREAL CHEMISTRY | 1950年 / 27卷 / 05期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：391 / 397
页数：7
相关论文
共 50 条
  • [41] Effects of immature wheat on some properties of flour blends and rheological properties of dough
    Levent, H.
    Bilgicli, N.
    QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2017, 9 (01) : 55 - 65
  • [42] PHENOLIC COMPOUNDS IN WHEAT FLOUR AND DOUGH
    GALLUS, HPC
    JENNINGS, AC
    AUSTRALIAN JOURNAL OF BIOLOGICAL SCIENCES, 1971, 24 (04) : 747 - &
  • [43] Influence of native lipids on the rheological properties of wheat flour dough and gluten
    Georgopoulos, T
    Larsson, H
    Eliasson, AC
    JOURNAL OF TEXTURE STUDIES, 2006, 37 (01) : 49 - 62
  • [44] Cellular structure and rheological properties of shaped fermented wheat flour dough
    Sandoval, Aleida J.
    Chaunier, Laurent
    Chiron, Hubert
    Della Valle, Guy
    Reguerre, Anne-Laure
    JOURNAL OF CEREAL SCIENCE, 2017, 73 : 91 - 98
  • [45] RHEOLOGICAL PROPERTIES OF SHEETED WHEAT FLOUR DOUGH MEASURED WITH LARGE DEFORMATIONS
    Morgenstern, M. P.
    Zheng, H.
    Ross, M.
    Campanella, O. H.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 1999, 2 (03) : 265 - 275
  • [46] Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour
    Wang, Jing
    Li, Mengmeng
    Guan, Erqi
    Liu, Yuanxiao
    Wen, Jiping
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (10): : 5257 - 5268
  • [47] A farinograph study on the visocoelastic properties of sago/wheat flour dough systems
    Zaidul, ISM
    Abd Karim, A
    Manan, DMA
    Ariffin, A
    Norulaini, NAN
    Omar, AKM
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2004, 84 (07) : 616 - 622
  • [48] Effect of Jerusalem artichoke flour on wheat dough physical and mechanical properties
    Yovcheva, Aleksandar G.
    Le-Bail, Alain
    APPLIED FOOD RESEARCH, 2021, 1 (02):
  • [49] Cephalaria syriaca addition to wheat flour dough and effect on rheological properties
    Karaoglu, Mehmet Murat
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2006, 41 : 37 - 46
  • [50] Effect of mixing time on dynamic rheological properties of wheat flour dough
    Khatkar, BS
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2004, 41 (03): : 320 - 322
12345