Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour

被引：0
|
作者：
Patel, M.M. [1 ]
Rao, Venkateswara G. [1 ]
机构：
[1] Gujarat Agricultural Univ, Anand, India
来源：
Journal of Food Science and Technology | 1996年 / 33卷 / 01期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：53 / 56
相关论文
共 41 条
  • [21] Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours
    Fustier, P.
    Castaigne, F.
    Turgeon, S. L.
    Biliaderis, C. G.
    JOURNAL OF CEREAL SCIENCE, 2007, 46 (02) : 119 - 131
  • [22] Effects of genotype and growth conditions on apparent viscosity of heat-treated flour paste and their correlation with certain flour properties in wheat produced in Hokkaido
    Iriki, N
    Yamauchi, H
    Takata, K
    Nishio, Z
    Ichinose, Y
    Yoshihira, T
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2003, 9 (01) : 104 - 109
  • [23] Studies Regarding the Influence of Brown Flaxseed Flour Addition in Wheat Flour of a Very Good Quality for Bread Making on Bread Quality
    Codina, Georgiana Gabriela
    Mironeasa, Silvia
    Todosi-Sanduleac, Elena
    BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 (02) : 70 - 76
  • [24] Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour
    Awolu, Olugbenga O.
    Sudha, Lakshminarayan M.
    Manohar, Balaraman
    FOOD SCIENCE & NUTRITION, 2018, 6 (08): : 2363 - 2373
  • [25] Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism
    Zou, Yiyuan
    Ye, Fayin
    Zhang, Zehua
    Liu, Xiaoqing
    Zhao, Guohua
    FOOD CHEMISTRY, 2024, 451
  • [26] Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles
    Komurcu, Tekmile Cankurtaran
    Bilgicli, Nermin
    FOOD CHEMISTRY, 2023, 404
  • [27] PRODUCTION OF HIGH-PROTEIN QUALITY PASTA PRODUCTS USING A SEMOLINA-CORN-SOY FLOUR MIXTURE .2. SOME PHYSICOCHEMICAL PROPERTIES OF UNTREATED AND HEAT-TREATED CORN FLOUR AND OF MIXTURES STUDIED
    MOLINA, MR
    MAYORGA, I
    BRESSANI, R
    CEREAL CHEMISTRY, 1976, 53 (01) : 134 - 140
  • [28] Studies on Polyphenol Oxidase Activity of Heat Stabilized Whole Wheat Flour and its Chapatti Making Quality
    Yadav, D. N.
    Patki, P. E.
    Srihari, S. P.
    Sharma, G. K.
    Bawa, A. S.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2010, 13 (01) : 142 - 154
  • [29] Physicochemical properties of wheat flour modified by heat-moisture treatment and their effects on noodles making quality
    Li, Mingfei
    Liu, Chong
    Zheng, Xueling
    Li, Limin
    Bian, Ke
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (09)
  • [30] Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles
    Ma, Mengting
    Li, Zijun
    Yang, Feng
    Wu, Huaixiang
    Huang, Wuyang
    Sui, Zhongquan
    Corke, Harold
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (07): : 3607 - 3617
12345