SURFACE PROPERTIES OF THE WATER SOLUBLE FRACTION OF THE WHEAT ENDOSPERM |
| |
| Authors: | L. Lindahl |
| |
| Affiliation: | Department of Food Technology , University of Lund , Box 124, Lund, S-221 00, Sweden |
| |
| Abstract: | ABSTRACT The work on the water soluble fraction shows useful qualities especially since the used material is a waste-water in the wheat starch separation process. One important property is the improvement of baking volume. Another useful property is the surface activity observed in the surface tension studies, which corresponds to a pronounced foam stabilizing effect. |
| |
| Keywords: | |
|
|
