Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2821-2826

  Khoshgozaran Abras, S ^a   Azizi, M H ^a   Bagheripoor Fallah, N ^b   Khodamoradi, A ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b National Nutrition and Food Technology Research Institute Tehran   (Iran)

Author keywords

Brown rice flour; Firmness analysis; Flat Barbary bread; Fortification; Rheological properties; Sensory evaluation

Indexed keywords

BAKERIES; FOOD PRODUCTS; RHEOLOGY; SENSORY ANALYSIS;

BROWN RICE; FIRMNESS ANALYSIS; FLAT BARBARY BREAD; FORTIFICATION; RHEOLOGICAL PROPERTY;

QUALITY CONTROL;

TRITICUM AESTIVUM;

EID: 85027942450     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0716-x     Document Type: Article

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