Dough Rheology of Combined Maize Flour

摘要：

Rheology and relationships between raw and extruded maize flour blends were studied. Extruded flour had higher water absorption and water solubility indices. In starches from raw flour, a bimodal distribution of chain lengths were found by gel permeation chromatography but extruded starches only had one fraction. The dough quality of 75％ raw and 25％ extruded flour mixture was found to be better than other ratio of mixtures.

关键词： rheology corn flour structure dough extruded blends

作者: ZENG Jie GAO Haiyan LI Guanglei

作者单位: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R.China, 453003

会议类型: 国际会议

会议名称: The 3rd International Institute of Statistics & Management Engineering Symposium(2010 国际统计与管理工程研讨会 IISMES)

会议地点: 威海

会议语种:英文

页码: 169-173

在线出版日期: 2010-07-24（万方平台首次上网日期，不代表论文的发表时间）