Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

Food Research International

Volumn 33, Issue 10, 2000, Pages 875-881

  Indrani, D ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dough rheology; Flour quality; South Indian parotta; Texture

Indexed keywords

FLOUR; FLOW KINETICS; FOOD ANALYSIS; ORGANOLEPTIC PROPERTY; VISCOSITY;

TRITICUM AESTIVUM;

EID: 0033793088     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00117-4     Document Type: Article

References (13)

1. Response of commercial chemically leavened doughs to uniaxial compression
2. Texture profile analysis
3. Texturization of sweetened mango pulp: Optimization using response surface methodology
4. Chapati and related products
5. Changes in the physical-chemical and organoleptic characteristics of parotta during storage
6. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology
7. Texture profile analysis parameters obtained by an Instron universal testing machine
8. A test baking technique for Arabic bread quality
9. Characteristics of puri dough and puri based on wheat and composite flours