Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Journal of Food Science and Technology

Volumn 53, Issue 12, 2016, Pages 4149-4158

  Codină, Georgiana Gabriela ^a   Mironeasa, Silvia ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

Author keywords

Epifluorescence light microscopy; Flaxseed flour; Optimization; Rheological properties; Wheat flour

Indexed keywords

GOLD; MICROSTRUCTURE; OILSEEDS; OPTIMIZATION; RHEOLOGY; WATER ABSORPTION;

EPIFLUORESCENCES; FLAXSEED FLOUR; OPTIMUM PARAMETERS; PREDICTOR VARIABLES; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; WHEAT FLOURS;

FLAX;

EID: 85006434700     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2387-5     Document Type: Article

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