ShareFREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT FLOUR INGREDIENTS, DOUGH AND BREAD.
Author(s) : FRETZDORFF B., BECHTEL D., POMERANZ Y.
Type of article: Article
Summary
SAMPLES OF STARCH, GLUTEN, WATER-SOLUBLE COMPOUNDS, DOUGH AND BREAD WERE PROCESSED AT 173 K (-100 DEG C) FOR 30-60 S. BY ELECTRON MICROSCOPY, THE ULTRASTRUCTURE, INTERACTION OF THESE PRODUCTS AND THE CHANGES IN WATER DISTRIBUTION IN PASTRY, DOUGH AND BREAD CRUMB WERE STUDIED. (Bull. bibliogr. CDIUPA, FR., 16, N.5, 1982/05, 20, 167609.
Details
- Original title: FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT FLOUR INGREDIENTS, DOUGH AND BREAD.
- Record ID : 1983-1060
- Languages: English
- Source: Cereal Chem. - vol. 59 - n. 2
- Publication date: 1982
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Wheat; Flour; Electron microscopy; Bakery product; Dough; Freeze-fracture
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