Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

Journal of Texture Studies

Volumn 46, Issue 5, 2015, Pages 365-373

  Gharaie, Zahra ^a   Azizi, Mohammad Hossein ^a   Barzegar, Mohsen ^a   Aghagholizade, Roya ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b Fisheries Research Institute of Iran   (Iran)

Author keywords

Extensograph; Farinograph; Firmness; Frozen dough

Indexed keywords

BAKERIES; BAKERY PRODUCTS; DIGITAL STORAGE; WATER ABSORPTION; WATER QUALITY;

EXTENSOGRAPH; FARINOGRAPHS; FIRMNESS; FROZEN DOUGHS; FUNCTIONAL INGREDIENT; PARTIALLY BAKED; RHEOLOGICAL CHARACTERISTICS; SENSORY PROPERTIES;

THERMAL PROCESSING (FOODS);

EID: 84942786394     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12136     Document Type: Article

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