Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2409-2418

  Gómez, Manuel ^a   González, Jesús ^a   Oliete, Bonastre ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Alveograph; Bread; Dough; Extrusion; Germ; Rheology

Indexed keywords

ALVEOGRAPH; BREAD; BREAD DOUGH; BREAD QUALITY; DEVELOPMENT TIME; DOUGH; DOUGH RHEOLOGY; GERM; NUTRITIONAL PROPERTIES; OVERALL ACCEPTABILITY; QUALITY CHARACTERISTIC; RHEOLOGICAL CHARACTERISTICS; SENSORY ANALYSIS; WHEAT DOUGH; WHEAT GERM;

ELASTICITY; EXTRUSION; RHEOLOGY;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 84864397211     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0519-5     Document Type: Article

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