Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour

CYTA - Journal of Food

Volumn 10, Issue 1, 2012, Pages 57-62

  Ramirez Suarez, J C ^a   Islas Rubio, A R ^a   Montoya Ballesteros, L C ^a   Granados Nevarez, M C ^a   Vazquez Lara F ^a   Pacheco Aguilar, R ^a   Lugo Sanchez M E ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Baking performance; Jumbo squid; Lyophilized squid muscle; Wheat flour

Indexed keywords

ANIMAL PROTEINS; BAKING PERFORMANCE; BREAD BAKING; BREAD PRODUCTION; CONTROL AREA; DEFORMATION WORK; DOSIDICUS GIGAS; DOUGH PROPERTIES; LOW LEVEL; POWDER ADDITIONS; WHEAT FLOURS;

FINS (HEAT EXCHANGE); FOOD PRODUCTS; MUSCLE;

SHELLFISH;

EID: 84860293617     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.544407     Document Type: Article

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