| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278711 | Journal of Food Engineering | 2005 | 8 Pages |
Abstract
The optimum cooking time for wheat was determined as 40Â min at 100% gelatinization without any deformation on the wheat kernel. The obtained cooking degree from amylose/iodine method was higher than the centre cutting and light scattering methods up to 40Â min due to differences in measuring procedures of each method. After this time, the three methods gave same the cooking degree value.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mustafa Bayram,