Effect of the addition of defatted date seeds on wheat dough performance and bread quality

Journal of Texture Studies

Volumn 41, Issue 4, 2010, Pages 511-531

  Bouaziz, Mohamed Ali ^a   Amara, Wafa Ben ^a   Attia, Hamadi ^a   Blecker, Christophe ^b   Besbes, Souhail ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Bread; Date seeds; Dough; Texture

Indexed keywords

ADVERSE EFFECT; BREAD; BREAD CRUMBS; BREAD QUALITY; DATE SEEDS; DIETARY FIBERS; DOUGH; MIXING CHARACTERISTICS; REPLACEMENT LEVEL; SEED FIBER; SPECIFIC VOLUME; WHEAT DOUGH; WHEAT FLOURS;

SEED; TEXTURES;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 77955156091     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00239.x     Document Type: Article

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