Studies on the Baking Properties of Defatted Wheat Flour

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  • 脱脂小麦粉の製パン性に関する研究
  • ダッシ コムギコ ノ セイパンセイ ニ カンスル ケンキュウ

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Abstract

P(論文)

Functional properties of defatted gluten and non-defatted gulten were investigated and baking properties were estimated using reconstituted wheat flour. Defatted gluten indicated lower emulsifying properties than non-defatted gluten and the bread made from reconstituted flour (defatted gluten and defatted starch) showed the lowest loaf volume.

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