Effect of date flesh fiber concentrate addition on dough performance and bread quality

Journal of Texture Studies

Volumn 42, Issue 4, 2011, Pages 300-308

  Borchani, Chema ^a   Masmoudi, Manel ^a   Besbes, Souhail ^a   Attia, Hamadi ^a   Deroanne, Claude ^b   Blecker, Christophe ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Bread; Date flesh fiber concentrate; Dough; Firmness; Sensory evaluation

Indexed keywords

BREAD; DATE FLESH FIBER CONCENTRATE; DOUGH; FIRMNESS; SENSORY EVALUATION;

BAKERY PRODUCTS; DISEASES; FOOD PRODUCTS; WATER ABSORPTION; WATER QUALITY;

FIBERS;

EID: 79960697254     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00278.x     Document Type: Article

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