Effect of surfactant gels on dough rheological characteristics and quality of bread

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 7-8, 2004, Pages 545-552

  Azizi, M H ^a   Rao, G V ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bread; Gel; Rheological properties; Surfactant

Indexed keywords

BREAD; GLYCEROL MONOSTEARATE (GMS); SURFACTANT GELS; WHEAT FLOUR;

AGRICULTURAL PRODUCTS; DATA REDUCTION; QUALITY ASSURANCE; RHEOLOGY; SURFACE ACTIVE AGENTS;

FOOD PROCESSING;

SURFACTANT;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; FLOUR; FLOW KINETICS; FOOD HANDLING; GEL; METHODOLOGY; QUALITY CONTROL; WHEAT;

BREAD; FLOUR; FOOD HANDLING; GELS; QUALITY CONTROL; RHEOLOGY; SURFACE-ACTIVE AGENTS; TRITICUM;

BAKERY PRODUCTS; QUALITY CONTROL; RHEOLOGY; SURFACTANTS;

TRITICUM AESTIVUM;

EID: 17444389286     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490489288     Document Type: Article

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