Yeast leavened banana-bread: Formulation, processing, colour and texture analysis

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 620-626

  Mohamed, Abdellatif ^a   Xu, Jingyuan ^a   Singh, Mukti ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Bread texture; Dehydrated banana; Dietary fibre; DMA; DSC; Freezable water; Potassium; Soluble fibre; Suspension rheology

Indexed keywords

ACETIC ACID; GLUTEN; POTASSIUM; PROTEIN; SUGAR;

ARTICLE; BANANA; BREAD; COLOR; DOUGH; FLOUR; FLOW KINETICS; FOOD PROCESSING; FOOD TEXTURE; SACCHAROMYCES CEREVISIAE; SPRING WHEAT; VISCOELASTICITY; WATER ABSORPTION; YEAST; YOUNG MODULUS;

TRITICUM AESTIVUM;

EID: 69349101367     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.044     Document Type: Article

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