Studies on polyphenol oxidase activity of heat stabilized whole wheat flour and its chapatti making quality

International Journal of Food Properties

Volumn 13, Issue 1, 2010, Pages 142-154

  Yadav, D N ^a   Patki, P E ^a   Srihari, S P ^a   Sharma, G K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Brown discolouration; Chapatti; Dough; Heat treatment; Mixograph; Polyphenol oxidase (ppo); Textural analysis

Indexed keywords

ADVERSE EFFECT; BOILING WATER; CONTROL SAMPLES; MICROWAVE TREATMENT; MIXOGRAPH; POLYPHENOL OXIDASE; REFRIGERATION TEMPERATURES; SENSORY SCORES; TEXTURAL ANALYSIS; WHEAT FLOURS;

HEAT TREATMENT; HEATING; MICROWAVE HEATING; MICROWAVES; PH; WATER ANALYSIS;

QUALITY CONTROL;

TRITICUM AESTIVUM;

EID: 75449097368     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802256156     Document Type: Article

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