The influence of fenugreek gum and extrusion modified fenugreek gum on bread

Food Hydrocolloids

Volumn 26, Issue 2, 2012, Pages 350-358

  Roberts, K T ^a,b   Cui, S W ^a   Chang, Y H ^a   Ng, P K W ^c   Graham, T ^b  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c Michigan State University   (United States)

Author keywords

Fenugreek bread; Fenugreek gum; Puff pastry; Three fold turn

Indexed keywords

FOOD PRODUCTS; QUALITY CONTROL; VISCOSITY;

BREAD DOUGH; FARINOGRAPHS; FENUGREEK BREAD; FENUGREEK GUM; IN-WATER ABSORPTION; PUFF PASTRY; RHEOLOGICAL EFFECT; THREE FOLDS; THREE-FOLD-TURN; WHEAT FLOURS;

WATER ABSORPTION;

NEPTUNIA; TRIGONELLA FOENUM-GRAECUM; TRITICUM AESTIVUM;

EID: 80052757404     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.030     Document Type: Article

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