Effects of micronization on protein and rheological properties of spring wheat

This research investigated the effects of micronization, at different moisture levels, on the chemical and rheological properties of wheat. A set of tests designed to analyze protein fraction characteristics and rheological behaviors were conducted on samples from four wheat cultivars (AC Karma, AC...

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Veröffentlicht in:	Cereal chemistry 2006-07, Vol.83 (4), p.340-347
Hauptverfasser:	Sun, S, Watts, B.M, Lukow, O.M, Arntfield, S.D
Format:	Artikel
Sprache:	eng
Schlagworte:	absorption Biological and medical sciences Cereal and baking product industries cultivars disulfide bonds dough dough development flour food composition Food industries Fundamental and applied biological sciences. Psychology gluten glutenins heat treatment hydrophobic bonding infrared heaters protein binding protein content rheological properties Spring wheat water content
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