Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph te...

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書誌詳細

出版年:	CyTA - Journal of Food
主要な著者:	Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-Gabriel Stroe, Sorina Ropciuc
フォーマット:	論文
言語:	英語
出版事項:	Taylor & Francis Group 2018-01-01
主題:	Refined wheat flour calcium lactate calcium gluconate rheological properties
オンライン･アクセス:	http://dx.doi.org/10.1080/19476337.2018.1498129