Properties of blends combined with corn flours and wheat flours

被引：1

作者：

Wang Yuan ^{[1
]}

Gao Haiyan ^{[2
]}

Sun Yaojun ^{[1
]}

Chen Ming ^{[1
]}

机构：

[1] Henan Business Coll, Dept Tourist Management, Zhengzhou 450044, Peoples R China

[2] Henan Inst Sci & Technol, Sch Food & Sci, Xian 453003, Peoples R China

来源：

MULTI-FUNCTIONAL MATERIALS AND STRUCTURES ENGINEERING, ICMMSE 2011 | 2011年 / 304卷

关键词：

Properties; Corn flour; Wheat flour; Dough; Extruded; Blends; STARCH;

D O I：

10.4028/www.scientific.net/AMR.304.340

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Rheology of composite flour between corn or extruded flour and wheat flour were studied. Corn flour and extruded flour greatly influenced the water absorption, development time, stability, degree of softening of composite flour. Composite flour (70:30) had better dough quality than other ratios of blends and the cold viscosity was appropriate for preparing dough.

引用

页码：340 / +

页数：2

共 50 条

[1] Antioxidative properties of wheat flours
Saka, M.
Sekuli, R.
Gyura, J.
Pestori, M.
ANNALS OF NUTRITION AND METABOLISM, 2007, 51 : 143 - 143
[2] USE OF BLENDS OF WHEAT AND NON-WHEAT FLOURS IN BREADMAKING
DENDY, DAV
CLARKE, PA
JAMES, AW
TROPICAL SCIENCE, 1970, 12 (02): : 131 - &
[3] Properties of commercial nixtamalized corn flours
AlmeidaDominguez, HD
Cepeda, M
Rooney, LW
CEREAL FOODS WORLD, 1996, 41 (07) : 624 - 630
[4] WHEAT HARDNESS AND BAKING PROPERTIES OF WHEAT FLOURS
POMERANZ, Y
BOLLING, H
ZWINGELBERG, H
JOURNAL OF CEREAL SCIENCE, 1984, 2 (03) : 137 - 143
[5] PROPERTIES OF EXTRUDED BLENDS OF WHEAT DRIED DISTILLER GRAIN FLOUR WITH OTHER FLOURS
KIM, CH
MAGA, JA
MARTIN, JT
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1989, 24 (04): : 373 - 384
[6] TECHNOLOGICAL PROPERTIES OF PEA AND BUCKWHEAT FLOURS AND THEIR BLENDS
Beitane, Ilze
Krumina-Zemture, Gita
Sabovics, Martins
RESEARCH FOR RURAL DEVELOPMENT 2015, VOL 1, 2015, : 137 - 142
[7] Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours
Sandhu, Kawaljit Singh
Singh, Narpinder
Malhi, Nachhattar Singh
FOOD CHEMISTRY, 2007, 101 (03) : 938 - 946
[8] Physicochemical and Bread-making Properties of Air Flow Pulverized Wheat and Corn Flours
Chung, Soo Yeon
Han, Sung Hee
Lee, Seog Won
Rhee, Chul
FOOD SCIENCE AND BIOTECHNOLOGY, 2010, 19 (06) : 1529 - 1535
[9] THE ROLE OF GLUTENIN AND GLIADIN IN PHYSICAL DOUGH PROPERTIES OF WHEAT FLOURS - COMPARISON OF FARINOGRAPH PROPERTIES OF DURUM AND BREAD WHEAT FLOURS
INAKUMA, T
AIBARA, S
MORITA, Y
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1989, 36 (06): : 437 - 447
[10] Functional and thermal properties of wheat, barley and soy flours and their blends treated with a microbial transglutaminase
Ahn, HJ
Kim, JH
Ng, PKW
JOURNAL OF FOOD SCIENCE, 2005, 70 (06) : C380 - C386

← 1 2 3 4 5 →