Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1218-1227

  Vidya, S ^a   Ravi, R ^a   Bhattacharya, Sila ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dough; Sensory attribute; Texture; Thermal treatment

Indexed keywords

ADHESIVES; BAKERIES; COMPRESSION TESTING; GEMS; HARDNESS; HEAT TREATMENT; TEXTURES;

AMBIENT PRESSURES; DOUGH; DOUGH CHARACTERISTICS; MAXIMUM HARDNESS; RHEOLOGICAL PROPERTY; SENSORY ATTRIBUTES; TEARING STRENGTH; TWO-CYCLE COMPRESSION;

SENSORY ANALYSIS;

ELEUSINE CORACANA; PENNISETUM GLAUCUM; TRITICUM AESTIVUM;

EID: 84876447075     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0888-4     Document Type: Article

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