Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 520-527

  Gupta, Mahesh ^a   Bawa, Amarinder Singh ^b   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b DRDO   (India)

Author keywords

Barley; Cookies; Freeze thawing; Texture profile analysis

Indexed keywords

ANTIOXIDANT PROPERTIES; BARLEY; BARLEY FLOURS; BREAKING STRENGTH; COOKIES; FREEZE-THAW CYCLES; FREEZE-THAWING; FROZEN STORAGE; FUNCTIONAL PROPERTIES; NUTRITIONAL AND FUNCTIONAL PROPERTIES; POLYPHENOLIC CONTENT; PROTEIN CONTENTS; SENSORY CHARACTERISTICS; SURFACE APPEARANCE; TEXTURE CHARACTERISTICS; TEXTURE PROFILE; TEXTURE PROFILE ANALYSIS; VARYING TEMPERATURE; WHEAT FLOURS;

PACKAGING MATERIALS; RATING; TEXTURES;

THAWING;

BARLEY; FLAVOR; FLOUR; MINERALS; POLYPHENOLICS; PROTEIN FIBERS; RATING; TEXTURE; THAWING;

HORDEUM; TRITICUM AESTIVUM;

EID: 80054797136     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.07.005     Document Type: Article

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