Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat

Journal article

Peer reviewed

Daniel D RAMSEYER, Arthur D BETTGE and Craig F MORRIS

Journal of food science, Vol.76(9), pp.C1300-C1306

2011

Handle:

https://hdl.handle.net/2376/108162

PMID: 22416692

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Cereal and baking product industries

13 Record Views

Title: Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat
Creators: Daniel D RAMSEYER - USDA-ARS Western Wheat Quality Laboratory, School of Food Science, Washington State Univ, Pullman, WA 99164-6376, United States
Arthur D BETTGE - ADB Wheat Consulting, Moscow, ID 83843, United States
Craig F MORRIS - USDA-ARS Western Wheat Quality Laboratory, Washington State Univ., E-202 Food Quality Building, Pullman, WA 99164-6394, United States
Publication Details: Journal of food science, Vol.76(9), pp.C1300-C1306
Academic Unit: Crop and Soil Sciences, Department of
Publisher: Wiley; Hoboken, NJ
Identifiers: 99900547673101842
Language: English
Resource Type: Journal article