Optimization of bread quality of 650 wheat flour type with native inulin by response surface methodology

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Volumn 40, Issue 1, 2016, Pages 32-42

  Arghire, Camelia ^a   Mironeasa, Silvia ^b   Codină, Georgiana Gabriela ^b  

^a SC Enzymes and Derivates SA   (Romania)

^b STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

Author keywords

Bread quality; Native inulin; Optimization; Water absorption

Indexed keywords

ELASTICITY; FOOD PRODUCTS; OPTIMIZATION; POLYSACCHARIDES; POROSITY; QUALITY CONTROL; SURFACE PROPERTIES;

BREAD QUALITY; NATIVE INULIN; OPTIMUM FORMULATION; PROCESS VARIABLES; RESPONSE SURFACE METHODOLOGY; WATER ADDITION; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

WATER ABSORPTION;

EID: 84994052446     PISSN: 18435157     EISSN: 2068259X     Source Type: Journal    
DOI: None     Document Type: Article

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