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International Journal of Food Properties Volume 4, 2001 - Issue 3
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Original Articles

EFFECT OF HEAT TREATMENT ON THE INDUSTRIAL QUALITY OF TWO VARIETIES OF MEXICAN WHEAT

L. Vázquez Department of Biotechnology, Universidad Autónoma Metropolitana-Iztapalapa, Ap. Postal 55-535, C.P. 09340, Mexico, D.F., MexicoCorrespondence[email protected]
,
M. Vizcarra Department of Process Engineering, Universidad Autónoma Metropolitana-Iztapalapa, Ap. Postal 55-535, C.P. 09340, Mexico, D.F., Mexico
,
A. Salazar Cereal Technology Laboratory, INIFAP, Chapingo, Mexico
,
A. Castillo Department of Mathematics, Universidad Autónoma Metropolitana-Iztapalapa, Ap. Postal 55-535, C.P. 09340, Mexico, D.F., Mexico
&
I. Guerrero Department of Biotechnology, Universidad Autónoma Metropolitana-Iztapalapa, Ap. Postal 55-535, C.P. 09340, Mexico, D.F., Mexico
Pages 419-430 | Received 19 Jul 2000, Accepted 11 Feb 2001, Published online: 17 Aug 2006

Citations (4)

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Read on this site (1)

G. Calderón-Domínguez, M. Vera-Domínguez, R. Farrera-Rebollo, R. Arana-Errasquín & R. Mora-Escobedo. (2004) Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time. International Journal of Food Properties 7:2, pages 165-174.
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Articles from other publishers (3)

Zandré Germishuys, Jan A. Delcour, Lomme J. Deleu & Marena Manley. (2020) Characterization of white flour produced from roasted wheats differing in hardness and protein content. Cereal Chemistry 97:2, pages 339-348.
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B. Cetiner, O. Acar, K. Kahraman, T. Sanal & H. Koksel. (2017) An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology. Journal of Cereal Science 74, pages 103-111.
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Zhihong Cheng, Lan Su, Jeffrey Moore, Kequan Zhou, Marla Luther, Jun-Jie Yin & Liangli (Lucy) Yu. (2006) Effects of Postharvest Treatment and Heat Stress on Availability of Wheat Antioxidants. Journal of Agricultural and Food Chemistry 54:15, pages 5623-5629.
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