Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight...
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality
About this item
Full title
Author / Creator
Xiao, Z.S , Park, S.H , Chung, O.K , Caley, M.S and Seib, P.A
Publisher
St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title
Language
English
Formats
Publication information
Publisher
St. Paul, MN: The American Association of Cereal Chemists, Inc
Subjects
More information
Scope and Contents
Contents
Solvent retention capacity (SRC) was investigated in assessing the end use quality of hard winter wheat (HWW). The four SRC values of 116 HWW flours were determined using 5% lactic acid, 50% sucrose, 5% sodium carbonate, and distilled water. The SRC values were greatly affected by wheat and flour protein contents, and showed significant linear corr...
Alternative Titles
Full title
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_pascalfrancis_primary_18132388
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pascalfrancis_primary_18132388
Other Identifiers
ISSN
0009-0352
E-ISSN
1943-3638
DOI
10.1094/CC-83-0465
