Stress Relaxation and Creep Recovery Tests Performed on Wheat Kernels Versus Doughs: Influence of Glutenins on Rheological and Quality Properties

被引：22
作者：
Figueroa, J. D. C. [1 ]
Hernandez, Z. J. E. [1 ]
Rayas-Duarte, P. [2 ]
Pena, R. J. [3 ]
机构：
[1] Natl Polytech Inst, Ctr Adv Studies & Res, CINVESTAV IPN, Bioorgan Mat Grp, Queretaro 76230, Qro, Mexico
[2] Oklahoma State Univ, Robert M Kerr Food & Agr Prod Ctr, Stillwater, OK 74078 USA
[3] Ctr Int Mejoramiento Maize & Trigo, Wheat Chem & Qual Lab, El Batan, Mexico
来源：
CEREAL FOODS WORLD | 2013年 / 58卷 / 03期
关键词：
LOW-MOLECULAR-WEIGHT; VISCOELASTIC PROPERTIES; FLOUR DOUGH; SEDIMENTATION; BEHAVIOR;
D O I：
10.1094/CFW-58-3-0139
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：139 / 144
页数：6
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