Lataa...
Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at differ...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2016
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156643/ https://ncbi.nlm.nih.gov/pubmed/28035155 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2399-1 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|