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Journal of Food Science and Technology
Volumn 33, Issue 1, 1996, Pages 53-56
Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour
Author keywords

Biscuits; Blackgram; Emulsifiers; Germinated; Heat treated; Phaseolus mungo
Indexed keywords

EMULSIFICATION; FOOD PROCESSING; HARDNESS; HEAT TREATMENT; OILS AND FATS; SODIUM COMPOUNDS; SUGARS;
EID: 0029725033     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)
References (12)
  • 1
    • 0008554355 scopus 로고
    • Differential scanning colorimetry of sugar cookies and cookie doughs
    • Abboud AM, Hoseney RC (1984) Differential scanning colorimetry of sugar cookies and cookie doughs. Cereal Chem 62:34-39
    • (1984) Cereal Chem , vol.62 , pp. 34-39
    • Abboud, A.M.1    Hoseney, R.C.2
  • 2
    • 0542400233 scopus 로고
    • Prospects for small scale biscuit industry in the nineties
    • Agarwal SR (1990) Prospects for small scale biscuit industry in the nineties. Indian Food Industries 9(3): 19-21
    • (1990) Indian Food Industries , vol.9 , Issue.3 , pp. 19-21
    • Agarwal, S.R.1
  • 3
    • 5344263268 scopus 로고
    • The effect of sucrose on gluten development and solubility of proteins of a soft wheat flour
    • Baxter EJ, Haster EE (1958) The effect of sucrose on gluten development and solubility of proteins of a soft wheat flour. Cereal Chem 35:366-374
    • (1958) Cereal Chem , vol.35 , pp. 366-374
    • Baxter, E.J.1    Haster, E.E.2
  • 4
    • 0000338531 scopus 로고
    • Wheat starch gelatlnisatlon in sugar solutions, I. Sucrose : Microscopy and viscosity effects
    • Beam MM, Yamazaki WT (1978) Wheat starch gelatlnisatlon in sugar solutions, I. Sucrose : microscopy and viscosity effects. Cereal Chem 55:936-944
    • (1978) Cereal Chem , vol.55 , pp. 936-944
    • Beam, M.M.1    Yamazaki, W.T.2
  • 5
    • 0041086282 scopus 로고
    • Use of emulsiflers in short dough biscuits
    • Burt, DJ, Thacker D (1981) Use of emulsiflers in short dough biscuits. Food Trade Review 51:344-350
    • (1981) Food Trade Review , vol.51 , pp. 344-350
    • Burt, D.J.1    Thacker, D.2
  • 6
    • 5344244240 scopus 로고
    • Use of greengram (Phaseolus aureous roxb) and blackgram (Phaseolus mungo roxb) flours in biscuits
    • Diwan MA, Sastri PN, Rao BY (1982) Use of greengram (Phaseolus aureous roxb) and blackgram (Phaseolus mungo roxb) flours in biscuits. Ind Food Packer 36(6):71-74
    • (1982) Ind Food Packer , vol.36 , Issue.6 , pp. 71-74
    • Diwan, M.A.1    Sastri, P.N.2    Rao, B.Y.3
  • 7
    • 0001235339 scopus 로고
    • Instrumental measurement of the hardness of cookies and crackers
    • Gaines CS(1991) Instrumental measurement of the hardness of cookies and crackers. Cereal Foods World 36:989-996
    • (1991) Cereal Foods World , vol.36 , pp. 989-996
    • Gaines, C.S.1
  • 8
    • 0037841518 scopus 로고
    • Sugar snap cookies prepared with wheat navy bean: Sesame seed flour blends
    • Hoojjat P, Zabik ME (1984) Sugar snap cookies prepared with wheat navy bean: sesame seed flour blends. Cereal Chem 61:41-44
    • (1984) Cereal Chem , vol.61 , pp. 41-44
    • Hoojjat, P.1    Zabik, M.E.2
  • 9
    • 1842511052 scopus 로고
    • Replacement of milk protein with protein from cowpea and field pea flours in baking powder biscuits
    • McWatters KH (1980) Replacement of milk protein with protein from cowpea and field pea flours in baking powder biscuits. Cereal Chem 57:223-226
    • (1980) Cereal Chem , vol.57 , pp. 223-226
    • McWatters, K.H.1
  • 12
    • 0011946443 scopus 로고
    • Sensory evaluation of cereal pulse malt biscuits with high protein value
    • Vaidehi MP, Kumari MS, Joshi N (1985) Sensory evaluation of cereal pulse malt biscuits with high protein value. Cereal Foods World 30:283-285
    • (1985) Cereal Foods World , vol.30 , pp. 283-285
    • Vaidehi, M.P.1    Kumari, M.S.2    Joshi, N.3

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.