Rheology of fiber-enriched steamed bread: Stress relaxation and texture profile analysis

Journal of Food and Drug Analysis

Volumn 20, Issue 1, 2012, Pages

  Wu, Ming Yin ^a   Chang, Yung Ho ^b   Shiau, Sy Yu ^a   Chen, Cheng Chang ^c  

^a TAJEN UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

^c Chia Fha Enterprise Company   (Taiwan)

Author keywords

Fiber; Maxwell model; Peleg Normand model; Rheology; Steamed bread; Stress relaxation

Indexed keywords

ARTICLE; BRAN; BREAD; DIETARY FIBER; ELASTICITY; FLOUR; FLOW KINETICS; FOOD ANALYSIS; FOOD TEXTURE; MECHANICAL STRESS; WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 84861726300     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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