Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer's spent grain and apple pomace

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 362-368

  Ktenioudaki, Anastasia ^a   O'Shea, Norah ^a   Gallagher, Eimear ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

By products; Dough; Fibre; Pasting properties; Rheology

Indexed keywords

APPLE POMACE; BREWER'S SPENT GRAIN; DIETARY FIBRE; DOUGH; EXTENSIONAL VISCOSITY; MAIN EFFECT; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; RHEOLOGICAL PROPERTY; WHEAT DOUGH; WHEAT FLOURS;

BYPRODUCTS; FIBERS; FRUITS; RHEOLOGY; STRAIN HARDENING;

FOOD PROCESSING;

MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 84873335124     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.005     Document Type: Article

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