Chemical and biochemical changes during microwave treatment of wheat

Chemical and biochemical changes during microwave treatment of wheat

The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10-11% and 15-17% and two end temperatures of MW heated samples (60 and 80°C) we...

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Bibliographic Details
Main Authors: J. Kaasová, B. Hubáčková, P. Kadlec, J. Příhoda, Z. Bubník
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2002-04-01
Series:Czech Journal of Food Sciences
Subjects:
sprouted wheat
microwave treatment
falling number
gluten
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0006_chemical-and-biochemical-changes-during-microwave-treatment-of-wheat.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0006_chemical-and-biochemical-changes-during-microwave-treatment-of-wheat.php

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