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Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough
- Source :
- International Journal of Food Science & Technology. 54:1777-1786
- Publication Year :
- 2018
- Publisher :
- Wiley, 2018.
-
Abstract
- This study aimed to evaluate the effects of incorporation of aleurone‐rich fraction (ALF) on the hydration and rheological properties of wheat dough. Incorporation of ALF significantly increased water absorption (P
- Subjects :
- Wheat aleurone
chemistry.chemical_classification
0303 health sciences
Absorption of water
030309 nutrition & dietetics
fungi
digestive, oral, and skin physiology
food and beverages
Fraction (chemistry)
04 agricultural and veterinary sciences
040401 food science
Gluten
Industrial and Manufacturing Engineering
03 medical and health sciences
Viscosity
0404 agricultural biotechnology
Rheology
chemistry
Aleurone
Food science
Food Science
Subjects
Details
- ISSN :
- 13652621 and 09505423
- Volume :
- 54
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........4abd977771e50ef32ff6d60957bf4bca
- Full Text :
- https://doi.org/10.1111/ijfs.14073