Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 11, Issue 4, 2012, Pages 381-387

  Kohajdová, Zlatica ^a   Karovičová, Jolana ^a   Jurasová, Michaela ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Carrot by product; Dough; Farinographic properties; Wheat rolls

Indexed keywords

CARROT POMACE; CHEMICAL COMPOSITIONS; DEVELOPMENT TIME; DIETARY FIBRE; DOUGH; FARINOGRAPHIC PROPERTIES; FARINOGRAPHS; FUNCTIONAL INGREDIENT; HYDRATION PROPERTIES; LOW CONCENTRATIONS; NUTRITION VALUE; QUALITATIVE PARAMETERS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SIGNIFICANT IMPACTS; SWELLING CAPACITIES; TOLERANCE INDICES; WATER HOLDING; WATER RETENTION; WHEAT DOUGH; WHEAT FLOURS; WHEAT ROLLS; WHEAT-FLOUR DOUGH;

BYPRODUCTS; CHEMICAL ANALYSIS; HYDRATION; RHEOLOGY; WATER QUALITY;

FIBERS;

EID: 84867292263     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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