Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

Food Research International

Volumn 40, Issue 10, 2007, Pages 1254-1260

  Indrani, D ^a   Prabhasankar, P ^a   Rajiv, Jyotsna ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Flat bread; Microstructure; Parotta; Rheology; Whey protein concentrate

Indexed keywords

MICROSTRUCTURE; OILS AND FATS; PROTEINS; RHEOLOGY; WATER ABSORPTION;

EXTENSOGRAPH; FARINOGRAPH; FLAT BREAD; PAROTTA; WHEY PROTEIN CONCENTRATE;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 35349023723     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.08.005     Document Type: Article

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