Effect of raisin juice addition on bread produced from different wheat cultivars

Food Science and Technology International

Volumn 15, Issue 4, 2009, Pages 325-336

  Sabanis, D ^a   Soukoulis, C ^a   Tzia, C ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bread; Durum wheat; Firmness; Raisin juice; Rheology; Sensory analysis; Texture

Indexed keywords

BREAD; DURUM WHEAT; FIRMNESS; RAISIN JUICE; SENSORY ANALYSIS;

BAKERIES; ELASTICITY; PLASTICITY; RHEOLOGY; SUGAR (SUCROSE); TEXTURES; VISCOSITY;

MOISTURE CONTROL;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 70449347311     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209346581     Document Type: Article

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