Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

CYTA - Journal of Food

Volumn 14, Issue 1, 2016, Pages 18-26

  Marcin, Kurek ^a   Jarosław, Wyrwisz ^a   Monika, Piwińska ^a   Agnieszka, Wierzbicka ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

bread; oat fiber; particle size; response surface methodology

Indexed keywords

FIBERS; FOOD PRODUCTS; MOISTURE; MOISTURE DETERMINATION; SENSORY ANALYSIS; STATISTICAL MECHANICS; SURFACE PROPERTIES;

BREAD; BREAD PRODUCTION; BREAD QUALITY; COLOR CHARACTERISTICS; DIETARY FIBERS; RESPONSE SURFACE METHODOLOGY; SENSORY ATTRIBUTES; STATISTICAL TOOLS;

PARTICLE SIZE;

EID: 84947866404     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2015.1036309     Document Type: Article

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