| 000 | 01642nab a22003857a 4500 | ||
|---|---|---|---|
| 001 | G28935 | ||
| 003 | MX-TxCIM | ||
| 005 | 20170719154936.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 043 | _aUS | ||
| 072 | 0 | _aQ02 | |
| 072 | 0 | _aQ04 | |
| 090 | _aREP-3237 | ||
| 100 | 1 |
_aDexter, J.E. _9475 |
|
| 245 | 0 | 0 |
_aSpaghetti stickiness: _b Some factors influencing stickiness and relationship to other cooking quality characteristics |
| 260 | _c1983 | ||
| 340 | _aPrinted | ||
| 500 | _aTables, references p. 1551 | ||
| 520 | _aAbstract: The stickiness of spaghetti processed from a wide range of raw materials was compared when dried by conventional low (LT) and high (HT) temperature processes and cooked in water at various degrees of hardness. CookedHT spaghetti generally had less stickiness, greater resiliency and firmness, andless cooking loss than LT spaghetti. Stickiness and cooking loss increased as cooking water hardness increased, and were influenced by cultivar, wheat class, raw material granulation, and protein content (but not by sprout damage). Stickiness was significantly correlated with cooking loss, cooked weight and degree of swelling, and noodle | ||
| 546 | _aEnglish | ||
| 591 | _aJohn Wiley | ||
| 595 | _aRPC | ||
| 650 | 1 | 0 | _aCereal flours |
| 650 | 1 | 0 | _aCereal products |
| 650 | 1 | 0 | _aPasta |
| 650 | 1 | 0 | _aStickiness |
| 650 | 1 | 0 |
_aTriticum durum _91297 |
| 650 | 1 | 0 |
_aTriticum durum _91297 |
| 700 | 1 |
_aMatsuo, R.R., _ecoaut. |
|
| 700 | 1 |
_aMorgan, B.C., _ecoaut. |
|
| 773 | 0 |
_tJournal of Food Science _n609978 _gv. 48, no. 5, p. 1545-1551 |
|
| 942 | _cJA | ||
| 999 |
_c12043 _d12043 |
||