Effect of honey powder on dough rheology and bread quality

Food Research International

Volumn 43, Issue 9, 2010, Pages 2284-2288

  Tong, Qunyi ^a   Zhang, Xiaoyu ^a   Wu, Fang ^a   Tong, Jingjing ^a   Zhang, Pinping ^a   Zhang, Jing ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Bread; Dough; Dough rheology; Honey powder

Indexed keywords

BREAD; BREAD QUALITY; DEVELOPMENT TIME; DOUGH; DOUGH RHEOLOGY; ENERGY VALUE; EXTENSOGRAPH; HONEY POWDER; LOW HARDNESS; SENSORY EVALUATION; TEXTURE ANALYSIS; TEXTURE PROPERTIES;

RHEOLOGY; SUGAR (SUCROSE); TEXTURES; VISCOSITY; WATER ABSORPTION; WATER QUALITY;

ELASTICITY;

EID: 77957332181     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.08.002     Document Type: Article

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