Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

Journal of Texture Studies

Volumn 48, Issue 6, 2017, Pages 597-606

  Mancebo, Camino M ^a   Martínez, Mario M ^a   Merino, Cristina ^a   de la Hera, Esther ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

dough rheology; fat; gluten free bread; response surface methodology

Indexed keywords

ELASTICITY; HARDNESS; HYDRATION; INVERSE PROBLEMS; OILS AND FATS;

CORRELATION ANALYSIS; DOUGH RHEOLOGY; GLUTEN-FREE BREAD; HYDRATION LEVELS; INVERSE CORRELATION; QUALITY CHARACTERISTIC; QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY;

FOOD PRODUCTS;

FAT; SUNFLOWER OIL;

ANALYSIS; BREAD; CHEMISTRY; FLOUR; FLOW KINETICS; FOOD QUALITY; HARDNESS; ORYZA; PROCEDURES;

BREAD; FATS; FLOUR; FOOD QUALITY; HARDNESS; ORYZA; RHEOLOGY; SUNFLOWER OIL;

EID: 85037047317     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12270     Document Type: Article

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