Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

Journal of Food Science

Volumn 79, Issue 12, 2014, Pages E2470-E2479

  Hamed, Abdelmagid ^a   Ragaee, Sanaa ^a   Abdel Aal, El Sayed M ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Barley; Freezable and bound water; Frozen dough; Rheology; Viscoelastic properties

Indexed keywords

HORDEUM; TRITICUM AESTIVUM;

BETA GLUCAN; GLUTEN; WATER;

ANALYSIS; BREAD; CHEMISTRY; FLOUR; FLOW KINETICS; FOOD HANDLING; FREEZING; HORDEUM; PROCEDURES; SACCHAROMYCES CEREVISIAE; WHEAT;

BETA-GLUCANS; BREAD; FLOUR; FOOD HANDLING; FREEZING; GLUTENS; HORDEUM; RHEOLOGY; SACCHAROMYCES CEREVISIAE; TRITICUM; WATER;

EID: 84919346336     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12702     Document Type: Article

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