Effects of blending of wheat flour with barley flour on dough and steamed bread properties

Journal of Texture Studies

Volumn 43, Issue 6, 2012, Pages 438-444

  Lin, Su Yi ^a   Chen, Hua Han ^b   Lu, Shin ^c   Wang, Pin Chih ^a  

^a CHINESE CULTURE UNIVERSITY   (Taiwan)

^b NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^c China Grain Products Research and Development Institute   (Taiwan)

Author keywords

Barley flour; Dough properties; Steamed bread; Wheat flour

Indexed keywords

BARLEY FLOURS; DEPARTURE TIME; DEVELOPMENT TIME; DIETARY FIBERS; DOUGH PROPERTIES; GLUCAN CONTENT; STEAMED BREAD; TOLERANCE INDICES; WHEAT FLOURS; WHITENESS INDEX;

BLENDING;

FOOD PRODUCTS;

HORDEUM; TRITICUM AESTIVUM;

EID: 84870728112     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2012.00352.x     Document Type: Article

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