Influence of gel from ground chia (Salvia hispanica L.) for wheat bread production

European Food Research and Technology

Volumn 240, Issue 3, 2015, Pages 655-662

  Zettel, V ^a   Kramer A ^a   Hecker, F ^a   Hitzmann, B ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Chia; DSC; Rheology; Staling; Texture analysis; Wheat dough

Indexed keywords

BAKERIES; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; RHEOLOGY; TEXTURES;

BREAD QUALITY; CHIA; RHEOLOGICAL CHARACTERISTICS; ROTATIONAL RHEOMETER; STALING; TEXTURE ANALYSIS; VOLUME YIELD; WHEAT DOUGH;

QUALITY CONTROL;

EID: 84925501668     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2368-8     Document Type: Article

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