Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

Journal of Food Engineering

Volumn 63, Issue 2, 2004, Pages 177-184

  Hallén, Elin ^a   Ibanoǧlu, Şenol ^b   Ainsworth, Paul ^c  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b GAZIANTEP UNIVERSITY   (Turkey)

^c MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Cowpea flour; Dough properties; Fermentation; Germination; Rheological and baking properties

Indexed keywords

ENZYME INHIBITION; FATTY ACIDS; FERMENTATION; GRAIN SIZE AND SHAPE; PROTEINS; RHEOLOGY; SUBSTITUTION REACTIONS; UNSATURATED COMPOUNDS;

BAKING PROPERTIES; GERMINATION;

FOOD PRODUCTS;

FRAXINUS; TRITICUM AESTIVUM;

EID: 17544391157     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00298-X     Document Type: Article

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