Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits

Journal of Food Processing and Preservation

Volumn 35, Issue 2, 2011, Pages 179-200

  Nandeesh, K ^a   Jyotsna, R ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY INDUSTRY; BENEFICIAL EFFECTS; DIETARY FIBERS; DOUGH CHARACTERISTICS; EXTENSOGRAPH; FIBER CONSUMPTION; FOOD INDUSTRIES; GLYCEROL MONOSTEARATE; OVERALL QUALITY; PROTEIN FIBRILS; QUALITY CHARACTERISTIC; SCANNING ELECTRON MICROSCOPIC; STARCH GRANULES; TOLERANCE INDICES; WHEAT BRAN; WHEAT FLOURS;

BAKERIES; BAKERY PRODUCTS; CALCINATION; GLYCEROL; INDUSTRY; PARTICLES (PARTICULATE MATTER); RHEOLOGY;

FIBERS;

TRITICUM AESTIVUM;

EID: 79953718045     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00470.x     Document Type: Article

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