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

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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Bibliographic Details
Main Authors: Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-Gabriel Stroe, Sorina Ropciuc
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Refined wheat flour
calcium lactate
calcium gluconate
rheological properties
Online Access:http://dx.doi.org/10.1080/19476337.2018.1498129

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