Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends

Journal of Food Quality

Volumn 38, Issue 1, 2015, Pages 30-39

  Pavlovich Abril, Alán ^a   Rouzaud Sández, Ofelia ^a   Romero Baranzini, Ana Lourdes ^a   Vidal Quintanar, Reyna Luz ^a   Salazar García, María Guadalupe ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

BREADMAKING; FIBERS; PARTICLE SIZE; PROTEINS; STARCH; TEXTURES; WATER ABSORPTION;

CHEMICAL COMPOSITIONS; DIFFERENT PARTICLE SIZES; FIBER FRACTIONS; FULL FACTORIAL DESIGN; PARTICLE DIAMETERS; PROTEIN CONTENTS; QUALITY CHARACTERISTIC; QUALITY PARAMETERS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 84923164259     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12103     Document Type: Article

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