Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 5102-5110

  Roozegar, M H ^a   Shahedi, M ^a   Keramet, J ^a   Hamdami, N ^a   Roshanak, S ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Flaxseed; Oxidation; Rheology of dough; Taftoon bread

Indexed keywords

ASCORBIC ACID; FOOD PRODUCTS; HYDROGENATION; OILS AND FATS; OILSEEDS; OXIDATION; WATER ABSORPTION;

COATED SAMPLE; CYANOGENIC COMPOUNDS; CYANOGENIC GLYCOSIDES; FLAXSEED; IN-WATER ABSORPTION; SENSORY PROPERTIES; TAFTOON BREAD; WHEAT FLOURS;

FLAX;

TRITICUM AESTIVUM;

EID: 84938423541     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1596-z     Document Type: Article

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