Effect Of Barley Flour Blending On Functional, Baking And Organoleptic Characteristics Of High-Fiber Rusks

Journal of Food Processing and Preservation

Volumn 35, Issue 1, 2011, Pages 46-63

  Gupta, Mahesh ^a,b   Bawa, Amarinder Singh ^b   Semwal, Anil Dutt ^a,b  

^a Cereal and Pulses Technology Division   (United Kingdom)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BAKED PRODUCT; BAKERY PRODUCTS; BARLEY FLOURS; CONSUMER DEMANDS; CONSUMER INTERESTS; HUMAN DIET; IN-FIBER; MIXING TIME; ORGANOLEPTIC CHARACTERISTICS; SENSORY CHARACTERISTICS; SENSORY SCORES; WATER ABSORPTION CAPACITY; WHEAT FLOURS; WHOLE GRAINS;

BLENDING; CALCINATION; FIBERS; NUTRITION; TEXTURES; WATER ABSORPTION; WATER CONTENT;

GRAIN (AGRICULTURAL PRODUCT);

HORDEUM; TRITICUM AESTIVUM;

EID: 79251469127     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00446.x     Document Type: Article

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