Effect of different additives on mixograph and bread making properties of Indian wheat flour

Journal of Food Engineering

Volumn 56, Issue 1, 2003, Pages 89-95

  Singh, Narpinder ^a   Kaur Bajaj, Inderpreet ^a   Singh, R P ^b   Singh Gujral, Hardeep ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Baking ingredients; Bread firmness; Mixograph; Rheology

Indexed keywords

ACIDS; MATHEMATICAL MODELS; OILS AND FATS; REGRESSION ANALYSIS; RHEOLOGY; SODIUM CHLORIDE;

MIXOGRAPHS; WHEAT FLOUR;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 0037209748     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00151-6     Document Type: Article

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