Functionality of galactomannan extracted from Tunisian carob seed in bread dough

Journal of Food Science and Technology

Volumn 52, Issue 1, 2015, Pages 423-429

  Blibech, Monia ^a   Maktouf, Sameh ^a   Chaari, Fatma ^a   Zouari, Soumaya ^a   Neifar, Mohamed ^a   Besbes, Souhail ^a   Ellouze Ghorbel, Raoudha ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Bread improver; Galactomannan; Mixolab; Physico chemical properties; Tunisian carob seed

Indexed keywords

ADDITIVES; BREADMAKING; PURIFICATION;

BAKED PRODUCT; BREAD IMPROVER; GALACTOMANNANS; MIXOLAB; RHEOLOGICAL CHARACTERISTICS; SOFTENING EFFECT; STARCH RETROGRADATION; WHEAT FLOURS;

FOOD PRODUCTS;

EID: 84921068785     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0966-2     Document Type: Article

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