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Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats

Hatcher,D.W.; Bellido,G.G.; Dexter,J.E.; Anderson,M.J.; Fu,B.X.

Journal Of Texture Studies: 6, 695-708

2008


ISSN/ISBN: 0022-4901
DOI: 10.1111/j.1745-4603.2008.00164.x
Accession: 032034033

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Durum wheat samples (three varieties), milled to yield straight-grade and patent flours, were processed into YANs. CWHWS and CWRS flours, customarily employed to make noodles, were included for comparative purposes. Uniaxial stress relaxation parameters, %SR, K1 and K2, derived from Peleg's model, were determined for all cooked noodles. Analysis of variance indicated a significant durum sample effect (P<0.0001) on all three parameters.

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