EFFECT OF ADDITION OF FULL FAT SWEET LUPINE FLOUR ON RHEOLOGICAL PROPERTIES OF DOUGH AND BAKING QUALITY OF BREAD

被引：0
|
作者：
CAMPOS, JE
ELDASH, AA
机构：
来源：
CEREAL CHEMISTRY | 1978年 / 55卷 / 05期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：619 / 627
页数：9
相关论文
共 50 条
  • [41] Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour
    Liu, Xingli
    Yang, Longsong
    Zhao, Shuangli
    Zhang, Hua
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2020, 23 (01) : 765 - 776
  • [42] Relationship of bread quality to kernel, flour, and dough properties
    Dowell, F. E.
    Maghirang, E. B.
    Pierce, R. O.
    Lookhart, G. L.
    Bean, S. R.
    Xie, F.
    Caley, M. S.
    Wilson, J. D.
    Seabourn, B. W.
    Ram, M. S.
    Park, S. H.
    Chung, O. K.
    [J]. CEREAL CHEMISTRY, 2008, 85 (01) : 82 - 91
  • [43] Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking
    HadiNezhad, Mehri
    Butler, Francis
    [J]. JOURNAL OF CEREAL SCIENCE, 2009, 49 (02) : 178 - 183
  • [44] Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance
    Gucbilmez, Cigdem Mecitoglu
    Sahin, Mehmet
    Akcacik, Aysun Gocmen
    Aydogan, Seydi
    Demir, Berat
    Hamzaoglu, Siimeyra
    Gur, Sadi
    Yakisir, Enes
    [J]. JOURNAL OF CEREAL SCIENCE, 2019, 90
  • [45] Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
    Liu, Xingli
    Mu, Taihua
    Yamul, Karim Diego
    Sun, Hongnan
    Zhang, Miao
    Chen, Jingwang
    Fauconnier, Marie Laure
    Andrea, Perez Vanina
    [J]. Journal of Food Science and Technology, 2017, 54 (06): : 1597 - 1607
  • [46] Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality
    Karlidag, Senem
    Arici, Muhammet
    Ozulku, Gorkem
    [J]. JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI, 2022, 19 (03): : 541 - 553
  • [47] Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
    Xingli Liu
    Taihua Mu
    Karim Diego Yamul
    Hongnan Sun
    Miao Zhang
    Jingwang Chen
    Marie Laure Fauconnier
    Perez Vanina Andrea
    [J]. Journal of Food Science and Technology, 2017, 54 : 1597 - 1607
  • [48] Effect of Hydrocolloids on Rheological Properties of Bread Dough
    Cho, Hyun
    Lee, Myung-Koo
    Lee, Jeong-Hoon
    Lee, Si-Kyung
    [J]. JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2008, 51 (01): : 6 - 10
  • [49] Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
    Atudorei, Denisa
    Atudorei, Olivia
    Codina, Georgiana Gabriela
    [J]. FOODS, 2021, 10 (07)
  • [50] Xylanolytic Modification in Wheat Flour and its Effect on Dough Rheological Characteristics and Bread Quality Attributes
    Ahmad, Zulfiqar
    Butt, Masood Sadiq
    Ahmed, Anwaar
    Khalid, Nauman
    [J]. JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2013, 56 (06): : 723 - 729
12345