SURFACE PROPERTIES OF THE WATER SOLUBLE FRACTION OF THE WHEAT ENDOSPERM
- 1 August 1987
- journal article
- research article
- Published by Informa UK Limited in Journal of Dispersion Science and Technology
- Vol. 8 (4), 309-319
- https://doi.org/10.1080/01932698708943609
Abstract
The work on the water soluble fraction shows useful qualities especially since the used material is a waste-water in the wheat starch separation process. One important property is the improvement of baking volume. Another useful property is the surface activity observed in the surface tension studies, which corresponds to a pronounced foam stabilizing effect.Keywords
This publication has 4 references indexed in Scilit:
- Shear stress relaxation of wheat flour dough and glutenColloids and Surfaces, 1981
- Proteins at liquid interfacesJournal of Colloid and Interface Science, 1979
- Gas-liquid chromatographic analysis of amino acids in food samplesJournal of Agricultural and Food Chemistry, 1977
- Agarose Gel ElectrophoresisScandinavian Journal of Clinical and Laboratory Investigation, 1972