Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Czech Journal of Food Sciences

Volumn 29, Issue 2, 2011, Pages 109-116

  Tömösközi, Sándor ^a   Gyenge, Lilla ^a   Pelcéder, Ágnes ^a   Abonyi, Tibor ^a   Schönlechner, Regine ^b   Lásztity, Radomir ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Baked goods; Microvalorigraph; Pseudocereals; Quality

Indexed keywords

IMAGE QUALITY; PROTEINS; RHEOLOGY; TEXTURES; WATER ABSORPTION;

BAKED GOODS; MICROVALORIGRAPH; PROTEIN PREPARATIONS; PSEUDOCEREALS; RESISTANCE TO DEFORMATION; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; WATER ABSORPTION CAPACITY;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 79953109298     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/45/2010-cjfs     Document Type: Article

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