Properties of blends combined with corn flours and wheat flours

被引：1
|
作者：
Wang Yuan [1 ]
Gao Haiyan [2 ]
Sun Yaojun [1 ]
Chen Ming [1 ]
机构：
[1] Henan Business Coll, Dept Tourist Management, Zhengzhou 450044, Peoples R China
[2] Henan Inst Sci & Technol, Sch Food & Sci, Xian 453003, Peoples R China
来源：
MULTI-FUNCTIONAL MATERIALS AND STRUCTURES ENGINEERING, ICMMSE 2011 | 2011年 / 304卷
关键词：
Properties; Corn flour; Wheat flour; Dough; Extruded; Blends; STARCH;
D O I：
10.4028/www.scientific.net/AMR.304.340
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
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.
引用
收藏
页码：340 / +
页数：2
相关论文
共 50 条
  • [31] Evaluation of dough properties of selected composite wheat flours
    Othira, J
    Bhattacharjee, M
    Wanjama, JK
    [J]. CEREAL RESEARCH COMMUNICATIONS, 2004, 32 (04) : 533 - 540
  • [32] WHEAT FLOURS FOR SIZING LINERBOARD
    AUSTIN, GT
    SULLIVAN, JE
    [J]. TAPPI, 1968, 51 (11P1): : A53 - &
  • [33] QUALITY OF WHEAT FLOURS IN PRACTICE
    POLLHAMER, E
    SINKOVICS, B
    [J]. NOVENYTERMELES, 1988, 37 (06): : 487 - 494
  • [34] Natural fermentation of wheat flours
    Raccach, M
    Bamiro, T
    Clinch, J
    Combs, G
    Gierczynski, A
    Karam, R
    [J]. FOOD CONTROL, 2004, 15 (03) : 191 - 195
  • [35] A new procedure of microscopic analysis of flours and the research of rice in wheat flours
    Gastine, G
    [J]. COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1906, 142 : 1207 - 1210
  • [36] Determination of surface tension properties of wheat endosperms, wheat flours, and wheat glutens
    Blancher, G
    Morel, MH
    Gastaldi, E
    Cuq, B
    [J]. CEREAL CHEMISTRY, 2005, 82 (02) : 158 - 165
  • [37] Physicochemical, rheological and cookie making properties of corn and potato flours
    Singh, J
    Singh, N
    Sharma, TR
    Saxena, SK
    [J]. FOOD CHEMISTRY, 2003, 83 (03) : 387 - 393
  • [38] Methods to evaluate hydration and mixing properties of nixtamalized corn flours
    Lobeira, R
    Almeida-Dominguez, HD
    Rooney, LW
    [J]. CEREAL CHEMISTRY, 1998, 75 (04) : 417 - 420
  • [39] COMPOSITION OF AIR-CLASSIFIED DEFATTED CORN AND WHEAT-GERM FLOURS
    GARCIA, WJ
    GARDNER, HW
    INGLETT, GE
    BLESSIN, CW
    CAVINS, JF
    STRINGFELLOW, AC
    [J]. CEREAL CHEMISTRY, 1972, 49 (05) : 499 - +
  • [40] QUALITY OF RYE-FLOURS AND WHEAT-FLOURS FROM THE 1987 HARVEST
    SEIBEL, W
    BRUMMER, JM
    MORGENSTERN, G
    [J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1988, 84 (02) : 47 - 47
12345