Efect of emulsifiers and fungal -amylase on rheological characteristics of wheat dough and quality of flat bread

Journal of Food Process Engineering

Volumn 32, Issue 2, 2009, Pages 187-205

  Koocheki, Arash ^a   Mortazavi, Seyed Ali ^a   Mahalati, Mehdi Nassiri ^a   Karimi, Mehdi ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD QUALITIES; DOUGH CHARACTERISTICS; MONOGLYCERIDE; RHEOLOGICAL CHARACTERISTICS; TARTARIC ACIDS; WHEAT DOUGHS; WHEAT FLOURS;

EMULSIFICATION; ENZYMES; ESTERS; FATTY ACIDS; PHOSPHOLIPIDS;

ACIDS;

TRITICUM AESTIVUM;

EID: 63849194038     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00204.x     Document Type: Article

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