Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

LWT

Volumn 44, Issue 3, 2011, Pages 700-705

  Balestra, Federica ^a   Cocci, Emiliano ^a   Pinnavaia, GianGaetano ^a   Romani, Santina ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidant activity; Ginger powder; Rheological properties; Sensory analysis; Wheat dough and bread

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; FOOD ADDITIVES; FREE RADICALS; RHEOLOGY;

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; EFFECT OF ADDITION; GINGER POWDER; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; SENSORIAL PROPERTIES; WHEAT BREADS; WHEAT DOUGH; WHEAT-FLOUR DOUGH;

SENSORY ANALYSIS;

TRITICUM AESTIVUM; ZINGIBER OFFICINALE;

EID: 78650510430     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.017     Document Type: Article

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