Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1809-1815

  Demirkesen, Ilkem ^a,b   Sumnu, Gulum ^a   Sahin, Serpil ^a   Uysal, Nalan ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Chestnut flour; Emulsifier; Gluten free bread; Infrared; Microwave; Optimisation; Response surface methodology; Rice flour

Indexed keywords

CHESTNUT FLOUR; EMULSIFIER; GLUTEN-FREE BREAD; OPTIMISATION; RESPONSE SURFACE METHODOLOGY; RICE FLOUR;

EMULSIFICATION; FOOD PRODUCTS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; OPTIMIZATION; OVENS; STOVES; SURFACE PROPERTIES;

FRUITS;

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 79960700837     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02682.x     Document Type: Article

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