Dough rheological properties and effect of surfactant gels on bread making characteristics of wheat flours of different qualities

ABSTRACT i

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Bibliographic Details
Published inJournal of texture studies Vol. 35; no. 1; pp. 75 - 91
Main Authors Azizi, M.H, Rao, G.V
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.05.2004
Blackwell
Subjects
Biological and medical sciences
breadmaking quality
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
wheat flour
Dough
Wheat flour
Surfactant
Cereal product
Quality
Rheological properties
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Summary:ABSTRACT i
Bibliography:ark:/67375/WNG-BCXSBCPC-W
istex:E29B926C75AFD88C342473DBB3775E588FA6443B
ArticleID:JTXS75
ISSN:0022-4901
1745-4603
DOI:10.1111/j.1745-4603.2004.tb00823.x