Optimization of a liquid improver for barbari bread: Staling kinetics and relationship of texture with dough rheology and image characteristics

Journal of Texture Studies

Volumn 43, Issue 6, 2012, Pages 484-493

  Pourfarzad, Amir ^a   Habibi Najafi, Mohammad Bagher ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Barbari bread; Image analysis; Liquid Improver; Mathematical model

Indexed keywords

BARBARI BREAD; CORRELATION COEFFICIENT; DOUGH RHEOLOGY; FUNCTION METHODS; IMAGE CHARACTERISTICS; IMAGE FEATURES; MEAN BIAS ERRORS; RATIONAL MODELS; ROOT MEAN SQUARE ERRORS; SHELF LIFE; SOY FLOUR; TEXTURE CHARACTERISTICS;

ELASTICITY; FOOD PRODUCTS; GLYCEROL; IMAGE ANALYSIS; MATHEMATICAL MODELS; MEAN SQUARE ERROR; RHEOLOGY; SODIUM; STATISTICAL TESTS; TEXTURES;

LIQUIDS;

GLYCINE MAX;

EID: 84870761813     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2012.00362.x     Document Type: Article

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