Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigat...

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Detalles Bibliográficos
Autores principales: Salt, Louise J., González-Thuillier, Irene, Chope, Gemma, Penson, Simon, Tosi, Paola, Haslam, Richard P., Skeggs, Peter K., Shewry, Peter R., Wilde, Peter J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5646524/
https://www.ncbi.nlm.nih.gov/pubmed/29398762
http://dx.doi.org/10.1016/j.foodhyd.2017.08.020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5646524/
https://www.ncbi.nlm.nih.gov/pubmed/29398762
http://dx.doi.org/10.1016/j.foodhyd.2017.08.020

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