Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Journal of Food Science and Technology

Volumn 53, Issue 4, 2016, Pages 2061-2066

  Maktouf, Sameh ^a,b,c,d,e   Jeddou, Khawla Ben ^a,e   Moulis, Claire ^b,c,d,e   Hajji, Hejer ^a,e   Remaud Simeon, Magali ^b,c,d,e   Ellouz Ghorbel, Raoudha ^a,e  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSA   (France)

^c UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

^d CNRS   (France)

^e FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

Author keywords

Bread volume; Millet flour; Rheological properties; Texture analysis; Wheat flour

Indexed keywords

BREADMAKING; GEMS; RHEOLOGY;

BREAD VOLUME; MILLET FLOUR; RHEOLOGICAL PROPERTY; TEXTURE ANALYSIS; WHEAT FLOURS;

FOOD PRODUCTS;

EID: 84975721224     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2065-z     Document Type: Article

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