Effect of modified whey protein concentrates on instrumental texture analysis of frozen dough

Pakistan Journal of Nutrition

Volumn 8, Issue 2, 2009, Pages 189-193

  Asghar, Ali ^a   Anjum, Faqir Muhammad ^a   Allen, Jonathan C ^b   Rasool, Ghulam ^a   Sheikh, Munir A ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Dough storage; Frozen dough; Modified whey protein concentrates; Texture; TPA

Indexed keywords

PROTEIN; WATER;

ARTICLE; BINDING KINETICS; CONTROLLED STUDY; DOUGH; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FOOD TEXTURE; FREEZING; HARDNESS; HYDROPHILICITY; PROTEIN CONTENT; PROTEIN MODIFICATION; STORAGE TEMPERATURE; THAWING; WATER ABSORPTION; WATER RETENTION; WHEY;

TRITICUM AESTIVUM;

EID: 54949140718     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.189.193     Document Type: Article

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