Effect of some spices used as natural antioxidants on the yeast activity and the rheological properties of wheat flour

Deutsche Lebensmittel-Rundschau

Volumn 100, Issue 10, 2004, Pages 398-403

  Mahmoud, Barakat S M ^b   Badee, Adel Z M ^a   El Akel, Ahmed T ^a   Ragab, Gamal H ^b   Faheid, Siham M M ^b  

^a CAIRO UNIVERSITY   (Egypt)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Rheological properties; Spices; Wheat flour; Yeast activity

Indexed keywords

CHEMICAL ANALYSIS; DATA ACQUISITION; FOOD PRODUCTS; OILS AND FATS; RHEOLOGY; YEAST;

CLOVE POWDER; FARINOGRAPH; INSTANT ACTIVE DRY YEAST (IADY); WHEAT FLOUR;

ANTIOXIDANTS;

CINNAMOMUM VERUM; ELETTARIA CARDAMOMUM; SYZYGIUM AROMATICUM; TRITICUM AESTIVUM;

EID: 7744244827     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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