Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment
- 1 April 1981
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 16 (2), 153-166
- https://doi.org/10.1111/j.1365-2621.1981.tb01005.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The role and function of chlorine in the preparation of high‐ratio cake flourC R C Critical Reviews in Food Science and Nutrition, 1978
- The stability of wheat starch lipids in untreated and chlorine-treated cake floursJournal of the Science of Food and Agriculture, 1978
- The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the GranuleStarch ‐ Stärke, 1977
- A study of the micro‐baking of sponges and cakes using cine and television microscopyInternational Journal of Food Science & Technology, 1975
- Studies on the lipids of flour. II.—chemical and toxicological studies on the lipid of chlorine-treated cake flourJournal of the Science of Food and Agriculture, 1963