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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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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Carrillo-Navas, H., Guadarrama-Lezama, A. Y., Vernon-Carter, E. J., García-Díaz, S., Reyes, I., Alvarez-Ramírez, J.
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2016
Matèries:
Accés en línia: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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