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Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

March 2009 Volume 86 Number 2
Pages 221 — 224
Meera Kweon,1,2 Louise Slade,3 Harry Levine,3 Ron Martin,1 Lonnie Andrews,1 and Edward Souza1

USDA, ARS, Soft Wheat Quality Lab., Wooster, OH 44691. Corresponding author. E-mail: kweon.11@osu.edu Food Polymer Science Consultancy, Morris Plains, NJ 07950.


Go to Article:
http://dx.doi.org/10.1094/CCHEM-86-2-0221
Accepted December 29, 2008.

This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. AACC International, Inc., 2009.