Dough rheological properties and effect of surfactant gels on bread making characteristics of wheat flours of different qualities

Journal of Texture Studies

Volumn 35, Issue 1, 2004, Pages 75-91

  Azizi, M H ^a   Rao, G V ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BONDING; CROPS; FLAVORS; GELS; PROTEINS; RHEOLOGY; STARCH; TEXTURES;

BAKING QUALITY; RHEOLOGIOCAL PROPERTIES; SURFACTANT GELS; TEXTURAL PROPERTIES;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 2942651052     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.tb00823.x     Document Type: Article

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