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Effects of heat treatment on protein denaturation and starch gelatinisation in wheat flour

机译：热处理对小麦粉蛋白质变性和淀粉糊化的影响

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《ICEF11;International congress on engineering and food》||235-236|共2页
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T.R.A. Magee; G.Neill;
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3. Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours [J] . Collar Concha, Armero Enrique European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2018,第11期

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4. Effects of heat treatment on protein denaturation and starch gelatinisation in wheat flour [C] . T.R.A. Magee, G.Neill International congress on engineering and food . 2011

机译：热处理对小麦粉蛋白变性和淀粉凝胶化的影响
5. Effect of the chemical and physical properties of wheat starch granules on the rheological properties of wheat flour dough. [D] . Casey, Bridget Nicole. 1998

机译：小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
6. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production [O] . Cihadiye Candal, Mustafa Erbas 2019

机译：不同方法对小麦粉酶抗性淀粉含量和血糖指数值的影响并在饼干生产中使用这种面粉
7. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products. 2. Effects of gamma irradiation on viscogram, water soluble protein and flavor of buckwheat flour. [O] . Hiroshi OH-HINATA, Tetsujiro MATSUHASHI, Nobuyuki MURAMATSU, 1986

机译：使用γ辐射对荞麦粉和荞麦食品的微生物灭活。 2.γ照射对荞麦粉粘膜图，水溶性蛋白质和荞麦粉的味道的影响。

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