Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality
نویسندگان
چکیده
منابع مشابه
The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6...
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Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality
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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: International Journal of Food Properties
سال: 2012
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2010.501467