Dough rheology and baking performance of wheat flour-lupin protein isolate blends

Food Research International

Volumn 43, Issue 4, 2010, Pages 1009-1016

  Paraskevopoulou, A ^a   Provatidou, E ^a   Tsotsiou, D ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bread; Dough rheology; Lupin protein; Texture

Indexed keywords

BREAD; BREAD DOUGH; BREAD QUALITY; DEVELOPMENT TIME; DOUGH RHEOLOGY; GLUTEN PROTEIN; INTERNAL STRUCTURE; PROTEIN ISOLATES; RESISTANCE TO DEFORMATION; WHEAT FLOURS; WHEAT GLUTEN; WHEAT-FLOUR DOUGH;

ELASTICITY; RHEOLOGY; TEXTURES; VISCOSITY;

PROTEINS;

TRITICUM AESTIVUM;

EID: 77953136388     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.010     Document Type: Article

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