Properties of flour from pearled wheat kernels as affected by ozone treatment.

Zhang, Wei; Li, Liuyan; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng; Shen, Wangyang; Ding, Wenping; Shi, Yong-Cheng

Zhang, Wei; Li, Liuyan; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng; Shen, Wangyang; Ding, Wenping; Shi, Yong-Cheng.

Afiliação

Zhang W; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China; Department of Grain Science and Industry, Kansas State University, Manhatta
Li L; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Shu Z; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Wang P; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Zeng X; School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China.
Shen W; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Ding W; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China. Electronic address: wenpingding@163.com.
Shi YC; Department of Grain Science and Industry, Kansas State University, Manhattan 66506, USA. Electronic address: ycshi@ksu.edu.

Food Chem ; 341(Pt 2): 128203, 2021 Mar 30.

Article em En | MEDLINE | ID: mdl-33038803

Assuntos

Farinha/análise; Ozônio/química; Triticum/metabolismo; Glutens/análise; Peso Molecular; Amido/análise; Viscosidade

Palavras-chave

Dough property; Ozone; Pasting property; Wheat

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ozônio / Triticum / Farinha Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de publicação: Reino Unido

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