Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars

Food and Bioprocess Technology

Volumn 2, Issue 1, 2009, Pages 68-79

  Sabanis, Dimitrios ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bread; Durum wheat; Firmness; Gluten; Rheological properties; Sensory analysis

Indexed keywords

BREAD; DURUM WHEAT; FIRMNESS; GLUTEN; RHEOLOGICAL PROPERTIES; SENSORY ANALYSIS;

AMINO ACIDS; RHEOLOGY;

GRAIN (AGRICULTURAL PRODUCT);

GLYCINE MAX; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; ZEA MAYS;

EID: 65149094708     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0037-7     Document Type: Article

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