We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Wheat Flour Exposed to Ethanol Yields Dough with Unexpected Properties.
- Authors
Robertson, George H.; Hurkman, William I.; Cao, Trung K.; Gregorski, Kay S.; Tanaka, Charlene; Glenn, Gregory M.; Orts, William J.
- Abstract
The article presents a study on the assessment of ethanol-altered wheat flour properties. The study used various methods including capillary zone electrophoresis (CZE), differential scanning calorimetry, and farinograph to analyze the untreated and treated flour and dough occurred therefrom because of ethanol solutions applied on the flour. Results showed that there was an increase in gluten index, lower temperatures on thermal transitions, and lower amounts of detected proteins.
- Subjects
FLOUR; ETHANOL; CAPILLARY electrophoresis; CALORIMETRY; DOUGH; GLUTEN; LOW temperatures; PROTEINS
- Publication
Cereal Chemistry, 2011, Vol 88, Issue 5, p509
- ISSN
0009-0352
- Publication type
Article
- DOI
10.1094/CCHEM-03-11-0041