Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time de...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Maktouf, Sameh, Jeddou, Khawla Ben, Moulis, Claire, Hajji, Hejer, Remaud-Simeon, Magali, Ellouz-Ghorbel, Raoudha
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2016
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4926890/
https://ncbi.nlm.nih.gov/pubmed/27413235
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2065-z
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