Soy addition improves the texture of microwavable par-baked pocket-type flat doughs

Journal of Thermal Analysis and Calorimetry

Volumn 106, Issue 1, 2011, Pages 117-121

  Serventi, Luca ^a   Sachleben, Joseph ^b   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CHICAGO   (United States)

Author keywords

Chewiness; Hardness; Par baked; Soy; State of water

Indexed keywords

CHEWINESS; FOOD INDUSTRIES; MATRIX; PAR-BAKED; POROSITY REDUCTION; PROTON NUCLEAR MAGNETIC RESONANCE; RELAXATION TEST; SOY; SOY PRODUCTS; TEXTURAL PROPERTIES; WATER BINDING; WATER DYNAMICS; WATER LOSS; WATER STATE; WHEAT FLOURS;

BAKERIES; DIFFERENTIAL SCANNING CALORIMETRY; HARDNESS; INDUSTRIAL HEATING; LIPIDS; NUCLEAR MAGNETIC RESONANCE; THERMAL PROCESSING (FOODS); THERMOGRAVIMETRIC ANALYSIS;

TEXTURES;

EID: 80053320249     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-1415-y     Document Type: Conference Paper

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