Fenugreek fibre in bread: Effects on dough development and bread quality

LWT

Volumn 71, Issue , 2016, Pages 274-280

  Huang, Ganhui ^a,b   Guo, Qingbin ^b,c   Wang, Cathy ^b   Ding, Huihuang H ^b   Cui, Steve W ^b,c  

^a NANCHANG UNIVERSITY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Farinograph; Fenugreek fibre; High dietary fibre bread; Low field NMR

Indexed keywords

FIBERS; TEXTURES; VISCOELASTICITY; WATER ABSORPTION;

CELLULAR DISTRIBUTIONS; DEVELOPMENT TIME; DIETARY FIBRE; FARINOGRAPHS; LOW-FIELD NMR; STARCH RETROGRADATION; VISCOELASTIC PROPERTIES; WATER HOLDING CAPACITY;

FOOD PRODUCTS;

EID: 84962855722     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.040     Document Type: Article

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