Paper Title:
Properties of Blends Combined with Corn Flours and Wheat Flours
  Abstract

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.

  Info
Periodical
Edited by
Jerry Tian
Pages
340-344
DOI
10.4028/www.scientific.net/AMR.304.340
Citation
Y. Wang, H. Y. Gao, Y. J. Sun, M. Chen, "Properties of Blends Combined with Corn Flours and Wheat Flours", Advanced Materials Research, Vol. 304, pp. 340-344, 2011
Online since
July 2011
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