Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

Food Research International

Volumn 51, Issue 2, 2013, Pages 458-466

  Mastromatteo, Marcella ^a   Guida, Mariangela ^a   Danza, Alessandra ^a   Laverse, Janine ^a   Frisullo, Pierangelo ^a   Lampignano, Vincenzo ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Durum wheat bread; Sensorial properties; Textural characteristics; Water content

Indexed keywords

BREAD QUALITY; CREEP STRAIN; CREEP-RECOVERY TEST; DURUM WHEATS; INCREASE IN WATER CONTENT; INFLUENCE OF WATER; INTERMEDIATE WATERS; LOW WATER-CONTENT; MICRO-STRUCTURAL; MICRO-STRUCTURAL PROPERTIES; OSCILLATION MEASUREMENTS; OVERALL ACCEPTABILITY; RESISTANCE TO DEFORMATION; RHEOLOGICAL ANALYSIS; SENSORIAL ANALYSIS; SENSORIAL PROPERTIES; STORAGE AND LOSS MODULUS; STRESS RELAXATION TESTS; TEXTURAL CHARACTERISTIC; TOMOGRAPHIC;

CREEP; FOOD PRODUCTS; QUALITY CONTROL; RHEOLOGY;

WATER CONTENT;

EID: 84873908534     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.004     Document Type: Article

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