Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1687-1692

  Asghar, Ali ^a   Anjum, Faqir Muhammad ^a   Allen, Jonathan C ^b   Daubert, Christopher R ^b   Rasool, Ghulam ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Dough rheology; Frequency sweep; Mixograph; Modified whey protein concentrates

Indexed keywords

DYNAMICS; PROTEINS;

BREAD MAKING; DOUGH RHEOLOGY; DYNAMIC MECHANICAL PROPERTY; FREQUENCY SWEEP; FROZEN DOUGHS; FUNCTIONAL ADDITIVES; MIXOGRAPH; MODIFIED WHEY PROTEIN CONCENTRATE; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

BAKERY PRODUCTS;

TRITICUM AESTIVUM;

EID: 67349092086     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.01.005     Document Type: Article

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