Rheological properties of dough and baking quality of products using coloured wheat
نویسندگان
چکیده
منابع مشابه
Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...
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ژورنال
عنوان ژورنال: Plant, Soil and Environment
سال: 2018
ISSN: 1214-1178,1805-9368
DOI: 10.17221/62/2018-pse