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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...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | 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 |
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