Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 4108-4113

  Sakhare, Suresh D ^a   Inamdar, Aashitosh A ^a   Soumya, C ^a   Indrani, D ^a   Rao, G Venkateswara ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bread; Microstructure; Particle size; Rheology; South Indian parotta; Wheat flour quality

Indexed keywords

CHEMICAL ANALYSIS; FOOD PRODUCTS; MICROSTRUCTURE; PROTEINS; RHEOLOGY; SODIUM COMPOUNDS; STARCH; TEXTURES;

BREAD; DIFFERENT PARTICLE SIZES; MICRO-STRUCTURAL; OVERALL QUALITY; SENSORY CHARACTERISTICS; SOUTH INDIAN PAROTTA; TEXTURAL ATTRIBUTES; WHEAT FLOURS;

PARTICLE SIZE;

TRITICUM AESTIVUM;

EID: 84916943608     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0939-5     Document Type: Article

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