Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough

Journal of Food Engineering

Volumn 152, Issue , 2015, Pages 85-94

  Ahmed, Jasim ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Complex viscosity; Discrete retardation spectrum; Elastic modulus; Time temperature superposition; glucan concentrate

Indexed keywords

CREEP; ELASTIC MODULI; FOOD PRODUCTS; MOISTURE DETERMINATION; SCANNING ELECTRON MICROSCOPY; VISCOSITY; WATER CONTENT;

COMPLEX VISCOSITY; DIFFERENTIAL SCANNING CALORIMETRIC MEASUREMENTS; DISCRETE RETARDATION SPECTRUM; FUNCTIONAL INGREDIENT; RESISTANCE TO DEFORMATION; RHEOLOGICAL MEASUREMENTS; TEMPERATURE DEPENDENCIES; TIME TEMPERATURE SUPERPOSITION;

WATER ABSORPTION;

HORDEUM; TRITICUM AESTIVUM;

EID: 84919808134     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.11.018     Document Type: Article

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