INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH
The present study aims to investigate the effects of the addition of theremally modified wheat flour, thermally modified starch at (160ºC, 180ºC and 200ºC) for 5 hrs. and maltodextrin on the rheological properties of wheat flour dough. From the obtained results it was cleared that addition modifie...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2007-08-01
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| Serie: | Journal of Food and Dairy Sciences |
| Accesso online: | https://jfds.journals.ekb.eg/article_204663_54cd84ba7987a21b0657c5ded73072d2.pdf |
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