Effect of fiber incorporation on rheological and chapati making quality of wheat flour

Journal of Food Science and Technology

Volumn 47, Issue 2, 2010, Pages 166-173

  Yadav, D N ^a   Rajan, A ^a   Sharma, G K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Chapati; Fiber; Pasting and mixing characteristics; Textural profile

Indexed keywords

5-LEVEL; BREAK DOWN; CENTRAL COMPOSITE ROTATABLE DESIGN; CHAPATI; INDEPENDENT VARIABLES; INSOLUBLE FIBERS; MIXING CHARACTERISTICS; OAT BRAN; OVERALL ACCEPTABILITY; PASTING AND MIXING CHARACTERISTICS; PEAK VALUES; PEAK VISCOSITIES; SOLUBLE FIBER; TEXTURAL PROFILE; WHEAT BRAN; WHEAT FLOURS;

MIXING; VISCOSITY;

FIBERS;

TRITICUM AESTIVUM;

EID: 77956868733     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0036-y     Document Type: Article

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