Effect of β-Glucan Concentrate on the Water Uptake, Rheological and Textural Properties of Wheat Flour Dough

International Journal of Food Properties

Volumn 18, Issue 8, 2015, Pages 1801-1816

  Ahmed, Jasim ^a   Thomas, Linu ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Creep; Dough inflation pressure; Dough stickiness; Water absorption; glucan concentrate

Indexed keywords

CREEP; WATER LEVELS;

CONCENTRATION RANGES; CREEP-RECOVERY TEST; DOUGH STICKINESS; INFLATION PRESSURES; INSTRUMENTAL MEASUREMENTS; PROTEIN DENATURATION; RESISTANCE TO DEFORMATION; TEXTURAL PROPERTIES;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 84928700407     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.971183     Document Type: Article

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