Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread

LWT

Volumn 65, Issue , 2016, Pages 762-769

  Bagdi, A ^a   Toth B ^a   Lorincz, R ^a   Szendi, Sz ^a   Gere, A ^b   Kokai Z ^b   Sipos, L ^b   Tomoskozi S ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

Aleurone; Bread; Penalty analysis; Sensory profiling; Texture analysis

Indexed keywords

BAKERIES; BLENDING; BREADMAKING; CARBOHYDRATES; NUTRITION; SENSORY ANALYSIS; TEXTURES;

ALEURONE; BREAD; PENALTY ANALYSIS; SENSORY PROFILING; TEXTURE ANALYSIS;

FOOD PRODUCTS;

EID: 84951924140     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.073     Document Type: Article

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