Properties of Blends Combined with Corn Flours and Wheat Flours

Abstract:

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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 et al., "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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Price:

$35.00

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