Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties
The effect of cysteine on different durum wheat flour fractions was studied. Also, the relationships between descriptive rheology and breadmaking performance were examined. An industrial vertical vibro-sifter was used to sieve the Straight run durum flour and four fractions were obtained. In additi...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2018
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| Online Access: | https://eprints.nottingham.ac.uk/55306/ |