Effect of β-D-glucan concentrate and water addition on extensional rheology of wheat flour dough

LWT

Volumn 63, Issue 1, 2015, Pages 633-639

  Ahmed, Jasim ^a   Thomas, Linu ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Dough hardening index; Dough inflation; Extensibility; Henky strain; D glucan concentrate

Indexed keywords

DATA HANDLING; FOOD PRODUCTS; PRODUCT DESIGN; STRAIN HARDENING;

D-GLUCAN; DOUGH INFLATION; EXTENSIBILITY; EXTENSIONAL PROPERTIES; EXTENSIONAL RHEOLOGY; HARDENING INDEX; LINEAR RELATIONSHIPS; RHEOLOGICAL MEASUREMENTS;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 84928697451     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.092     Document Type: Article

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