Oxidative Gelation Measurement and Influence on Soft Wheat Batter Viscosity and End-Use Quality

@inproceedings{Bettge2007OxidativeGM,
  title={Oxidative Gelation Measurement and Influence on Soft Wheat Batter Viscosity and End-Use Quality},
  author={Arthur D. Bettge and Craig F Morris},
  year={2007}
}
Cereal Chem. 84(3):237–242 Viscosity is an important end-use attribute for some soft wheat flour formulations. Specifically, in formulations with minimal gluten development, such as batters (as in cake, pancake, and doughnut) and coatings (as in tempura), viscosity is important to leavening gas retention and flow characteristics. Current tests for predictors of viscosity leave considerable unexplained variation. The potential for water-extractable arabinoxylans to form oxidative gels through… CONTINUE READING
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