Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

LWT

Volumn 42, Issue 2, 2009, Pages 464-470

  Siddiq, M ^a   Nasir, M ^b   Ravi, R ^a   Butt, M S ^b   Dolan, K D ^a,c   Harte, J B ^a  

^a Michigan State University   (United States)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Bread firmness; Defatted maize germ; Dough texture; Hunter color

Indexed keywords

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); HARDNESS;

BREAD FIRMNESS; DEFATTED MAIZE GERM; DOUGH TEXTURE; HUE ANGLES; HUNTER COLOR; PHYSICAL QUALITY; SENSORY ATTRIBUTES; SENSORY QUALITIES; WHEAT BREADS; WHEAT FLOURS;

COLOR;

ANIMALIA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 55649125262     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.09.005     Document Type: Article

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