Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 698-703

  Sahraiyan, Bahareh ^a   Naghipour, Fariba ^a   Karimi, Mahdi ^b   Davoodi, Mehdi Ghiafe ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b Agriculture and Natural Resources Center   (Iran)

Author keywords

Composite bread quality; Dough rheology; Guar gum; Lepidium sativum seed gum

Indexed keywords

COLLOIDS; ELASTICITY; FOOD PRODUCTS; GELATION; QUALITY CONTROL; SENSORY ANALYSIS; WATER ABSORPTION;

BREAD QUALITY; COMPOSITE BREAD QUALITY; DOUGH QUALITY; DOUGH RHEOLOGY; GUAR GUMS; LEPIDIUM SATIVA SEED GUM; LEPIDIUM SATIVUM; QUALITY PARAMETERS; SEED GUM; WHEAT BREADS;

WATER QUALITY;

CYAMOPSIS TETRAGONOLOBA; LEPIDIUM SATIVUM; TRITICUM AESTIVUM;

EID: 84866839506     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.08.013     Document Type: Article

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