Cereal Chem. 70(l):59-63 A capillary extrusion rheometer was employed for detailed investigation coefficient of 2,395 Pa-sec 03 4 . The flow curves, corrected for end effects of the flow behavior of wheat flour-water dough. Dough was extruded and for effect of die diameter on shear rates, were independent of capillary at ambient conditions through capillaries of different lengths and diamdimens...

Cereal Cheill. XO(4):427·-436 Amy lose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. J:iourteen flour blends with amylose content ranges of < I to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appea...

Cereal Chem. 72(l):58-64 A dynamic rheometer was used to characterize the effect of glutathione, interchange. Addition of potassium bromate to dough resulted an increase potassium bromate, and two ascorbic acid isomers on the rheological in G'and a decrease in loss tangent. L-threoascorbic acid was rheologically properties of wheat flour doughs. During resting after mixing (dough more effective...

Cereal Chem. X()(4):437-445 Fourteen l10ur blends of two natural wild-type wbeat (71'iticlIllI lIestiVll1n L.) nours, 'Nuplains' and 'Centum', blended with one waxy nour sample were chamcterized and processed to Asian salted noodles. The flour amylose content range was <1-29%. Damaged starch contents were lOA, 7.0, and 6.6% for the waxy wheat, Nuplains, and Centum, respectively. The waxy flour ...

Cereal Chem. 63(5):414-419 A low-molecular-weight protein (S protein) fraction with a high affinity and SDS-PAGE patterns were similar for both varieties, but RP-HPLC for flour polar lipid was isolated from flours of one hard and one soft wheat patterns were quite different. Defatting the flour did not affect the yield of S variety. The fraction was characterized by lipid content and compositio...