Functionality of bicarbonate leaveners in wheat flour tortillas

被引：11
|
作者：
Bejosano, FP [1 ]
Waniska, RD [1 ]
机构：
[1] Texas A&M Univ, College Stn, TX 77843 USA
来源：
CEREAL CHEMISTRY | 2004年 / 81卷 / 01期
关键词：
D O I：
10.1094/CCHEM.2004.81.1.77
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
[No abstract available]
引用
收藏
页码：77 / 79
页数：3
相关论文
共 50 条
  • [1] PROTEIN FUNCTIONALITY IN WHEAT-FLOUR TORTILLAS
    WANISKA, RD
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 193 - AGFD
  • [2] Functionality of Gliadin Proteins in Wheat Flour Tortillas
    Mondal, Suchismita
    Hays, Dirk B.
    Alviola, Noviola J.
    Mason, Richard E.
    Tilley, Michael
    Waniska, Ralph D.
    Bean, Scott R.
    Glover, Karl D.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (04) : 1600 - 1605
  • [3] Tortillas Wheat Flour and Corn Products
    Garcia-Lara, Silverio
    FRONTIERS IN NUTRITION, 2016, 3
  • [4] Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas
    Perez-Carrillo, Esther
    Chew-Guevara, Ana A.
    Heredia-Olea, Erick
    Chuck-Hernandez, Cristina
    Serna-Saldivar, Sergio O.
    CEREAL CHEMISTRY, 2015, 92 (01) : 98 - 104
  • [5] Effect of wheat flour and extruded wheat flour on the quality of tortillas and tortilla chips
    Gujral, Hardeep Singh
    Kaur, Jasprit
    2001, Cental Food Technological Res. Institute Campus (38)
  • [6] Effect of wheat flour and extruded wheat flour on the quality of tortillas and tortilla chips
    Gujral, HS
    Kaur, J
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2001, 38 (06): : 571 - 576
  • [7] Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas
    Mondal, Suchismita
    Tilley, Michael
    Alviola, Juma Novi
    Waniska, Ralph D.
    Bean, Scott R.
    Glover, Karl D.
    Hays, Dirk B.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (01) : 179 - 184
  • [8] EFFECTS OF ADDITIVES IN WHEAT-FLOUR TORTILLAS
    FRIEND, CP
    ROSS, RG
    WANISKA, RD
    ROONEY, LW
    CEREAL FOODS WORLD, 1995, 40 (07) : 494 - 497
  • [9] EFFECT OF SORGHUM FLOUR ADDITION ON THE CHARACTERISTICS OF WHEAT-FLOUR TORTILLAS
    TORRES, PI
    RAMIREZWONG, B
    SERNASALDIVAR, SO
    ROONEY, LW
    CEREAL CHEMISTRY, 1993, 70 (01) : 8 - 13
  • [10] Objective texture measurements of commercial wheat flour tortillas
    Mao, YF
    Flores, RA
    Loughin, TM
    CEREAL CHEMISTRY, 2002, 79 (05) : 648 - 653
12345