Rheological properties of wheat flour dough as affected by addition of whey and soy proteins

Pakistan Journal of Nutrition

Volumn 10, Issue 4, 2011, Pages 302-306

  Ammar, Abdalla S ^a   Salem, Samir A ^a   Badr, Farid H ^a  

^a QASSIM UNIVERSITY   (Saudi Arabia)

Author keywords

Cheese whey; Farinograph; Rheological properties; Soy milk; Soy protein; Wheat flour dough

Indexed keywords

SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; DOUGH; FLOUR; FLOW KINETICS; NONHUMAN; REVERSE OSMOSIS; SOYBEAN MILK; WATER ABSORPTION; WHEAT; WHEY;

TRITICUM AESTIVUM;

EID: 79957485210     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.302.306     Document Type: Article

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