Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

Journal of Cereal Science

Volumn 70, Issue , 2016, Pages 186-191

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^b  

^a Mansinhbhai Institute of Dairy and Food Technology   (India)

^b GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Bread; Soluble fiber; Textural properties; Wheat flour

Indexed keywords

EID: 84975859168     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.06.009     Document Type: Article

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