Chlorination of Cake Flour and Its Effect on Starch Gelatinization
- 1 January 1985
- journal article
- aufsatz
- Published by Wiley in Starch ‐ Stärke
- Vol. 37 (1), 17-22
- https://doi.org/10.1002/star.19850370106
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatmentInternational Journal of Food Science & Technology, 1981
- Alpha‐amylase and bread propertiesInternational Journal of Food Science & Technology, 1981
- The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the GranuleStarch ‐ Stärke, 1977
- High-ratio yellow cake. The starch cake as a model system for response to chlorineJournal of the Science of Food and Agriculture, 1975
- The removal of interference by phosphate and fluoride in the mercurimetric titration of chloride: application of the method to the oxygen-flask combustion techniqueThe Analyst, 1965