Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

Food and Bioprocess Technology

Volumn 8, Issue 7, 2015, Pages 1561-1570

  Salinas, María V ^a   Carbas, Bruna ^b   Brites, Carla ^b   Puppo, María C ^a,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Bread quality; Dough rheology; Germ and pulp carob flour; Wheat flour

Indexed keywords

FRUITS; MOISTURE; PROTEINS; TEXTURES; WATER ABSORPTION;

BREAD QUALITY; CERATONIA SILIQUA; DEVELOPMENT TIME; DOUGH RHEOLOGY; GERM AND PULP CAROB FLOUR; POLYMER MORPHOLOGY; RHEOLOGICAL PROPERTY; WHEAT FLOURS;

FOOD PRODUCTS;

CERATONIA SILIQUA; TRITICUM AESTIVUM;

EID: 84930274969     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1527-7     Document Type: Article

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