PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deforma...

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Bibliographic Details
Main Authors: IULIANA APRODU, GEORGETA STOENESCU, VIOLETA IONESCU, IULIANA BANU
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2014-08-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
flour
industrial milling
proteins
quality
starch
wheat
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4141
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