STUDY OF WATER DESORPTION OF SPELT FLOUR PASTA

被引：0
|
作者：
Witczak, Teresa [1 ]
Galkowska, Dorota [2 ]
Krezolek, Magdalena [2 ]
机构：
[1] Agr Univ Krakow, Dept Engn & Machinery Food Ind, Balicka 122, PL-30149 Krakow, Poland
[2] Agr Univ Krakow, Dept Food Anal & Evaluat Food Qual, Balicka 122, PL-30149 Krakow, Poland
来源：
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2018年
关键词：
TRITICUM; ISOTHERMS; QUALITY; QUINOA; MODEL;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：115 / 118
页数：4
相关论文
共 50 条
  • [21] Detection of wheat adulteration of spelt flour and products by PCR
    von Büren, M
    Stadler, M
    Lüthy, J
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 212 (02) : 234 - 239
  • [22] The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
    Filipovic, Jelena
    Pezo, Lato
    Filipovic, Vladimir
    Brkljaca, Jovana
    Krulj, Jelena
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (01) : 43 - 51
  • [23] Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
    Rosa, C. S.
    Prestes, R. C.
    Tessele, K.
    Crauss, M.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2015, 22 (02): : 691 - 698
  • [24] A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
    Iztayev, Bauyrzhan
    Iztayev, Auyelbek
    Kulazhanov, Talgat
    Iskakova, Galiya
    Yakiyayeva, Madina
    Muldabekova, Bayan
    Baiysbayeva, Meruyet
    Tursunbayeva, Sholpan
    FOODS, 2024, 13 (20)
  • [25] Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour
    Man, Simona
    Paucean, Adriana
    Muste, Sevastita
    Muresan, Crina
    BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 (01) : 51 - 52
  • [26] COMPOSITE FLOUR PROGRAM FOR BREAD AND PASTA IN COLUMBIA
    BUCKLE, TS
    PARDO, CA
    BELTRAN, J
    YOUNG, N
    DIAZ, D
    GREVE, H
    VANDERSLEUYS, W
    CEREAL FOODS WORLD, 1978, 23 (08) : 502 - 502
  • [27] PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA
    Braga-Souto, Renata Nolasco
    Santos, Thalita Cordeiro
    Lourenco Pereira, Gabriel Sthefano
    Pereira Oliveira, Mariuze Loyanny
    Vieira, Claudia Regina
    De Lima, Juliana Pinto
    REVISTA CAATINGA, 2021, 34 (02) : 460 - 470
  • [28] Water desorption isotherm and its thermodynamic analysis of glutinous rice flour
    Zhang H.
    Bai Y.
    Zhao X.
    Duan R.
    Am. J. Food Technol., 4 (115-124): : 115 - 124
  • [29] Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta
    Montalbano, Alessandra
    Tesoriere, Luisa
    Diana, Patrizia
    Barraja, Paola
    Carbone, Anna
    Spano, Virginia
    Parrino, Barbara
    Attanzio, Alessandro
    Livrea, Maria Antonia
    Cascioferro, Stella
    Cirrincione, Girolamo
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 72 : 223 - 228
  • [30] The states of water in glutinous rice flour characterized by interpreting desorption isotherm
    Zhao, Xuewei
    Zhang, Hua
    Duan, Ruiqian
    Feng, Zhiqiang
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (06): : 1491 - 1501
12345