Extending shelf life of chapatti by partial baking and frozen storage

Journal of Food Engineering

Volumn 89, Issue 4, 2008, Pages 466-471

  Gujral, Hardeep Singh ^a   Singh, Geetu Surinder ^a   Rosell, Cristina M ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Chapatti; Extensibility; Partial baking; Retrogradation; Staling

Indexed keywords

ABSORPTION; BAKERIES; FOOD PRODUCTS PLANTS; FREEZING; STORAGE (MATERIALS); TEXTURES;

(111) TEXTURE; (I ,J) CONDITIONS; AMBIENT TEMPERATURES; ELSEVIER (CO); FROZEN STORAGE; SHELF LIFE; TENSILE DEFORMATIONS; WATER ABSORPTION INDEX (WAI); WHEAT FLOURS;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 47649091893     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.05.027     Document Type: Article

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