Effect of composite flours and additives on the texture of chapati

Journal of Food Engineering

Volumn 55, Issue 2, 2002, Pages 173-179

  Gujral, Hardeep Singh ^a   Pathak, Ambika ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DEFORMATION; FOOD ADDITIVES; GLYCEROL; TENSILE PROPERTIES; TEXTURES;

COMPOSITE FLOURS;

FOOD PRODUCTS;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM; VIGNA MUNGO; ZEA MAYS;

EID: 0036836407     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00061-4     Document Type: Article

References (23)

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6. Effect of additives on dough development, gaseous release and bread making properties
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8. Extrusion behaviour of grits from flint and sweet corn
9. An examination of the phenomenon associated with stailing
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12. Bread staling studies and effect of protein content on staling rate and bread crumb pasting properties
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14. Soy enrichment of chapaties made from wheat and non wheat flours
15. Composite flour for chapati
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18. Effect of various additives and pH on dough development, gas formation and gas retention of sound and sprouted wheat flours
19. Determining the effect of degree of polish and ash distribution in brown rice using conductivity
20. Utilization of hulless barley in chapati making
21. Mechanism and theory of staling of bread and baked goods and associated changes in textural properties