$Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties$
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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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Bibliographic Details
Main Author:	Argyriou, Dimitrios
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Subjects:	Cysteine Durum Alveograph Farinograph Rheofermentograph Bread Flour Particle size Starch Damage Bread volume Bread Shape Zeleny sedimentaion Dough rheology Durum wheat flour breadmaking performance
Online Access:	https://eprints.nottingham.ac.uk/55306/

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