Effect of incorporation of sodium alginate on rheological, gas formation/retention and baking properties of wheat flour

被引：0
|
作者：
Sidhu, Jaipal Singh
Singh, Jagdeep
Bawa, A.S.
机构：
来源：
Journal of Food Science and Technology | 2000年 / 37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：79 / 82
相关论文
共 50 条
  • [31] 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
    JOURNAL OF CEREAL SCIENCE, 2019, 90
  • [32] Effect of the incorporation of heat treated rice bran on the rheological characteristics of wheat flour
    deCarvalho, CWP
    Cruz, R
    Soares, NDF
    Soares, PC
    ARQUIVOS DE BIOLOGIA E TECNOLOGIA, 1996, 39 (01): : 59 - 67
  • [33] Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour
    Saka, Irem
    Topcam, Huseyin
    Son, Ezgi
    Ozkaya, Berrin
    Erdogdu, Ferruh
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 147
  • [34] CORN FLOUR ADDITION TO WHEAT-FLOUR DOUGHS - EFFECT ON RHEOLOGICAL PROPERTIES
    NAVICKIS, LL
    CEREAL CHEMISTRY, 1987, 64 (05) : 307 - 310
  • [35] Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties
    Dolores Alvarez, Maria
    Herranz, Beatriz
    Fuentes, Raul
    Javier Cuesta, Francisco
    Canet, Wenceslao
    JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (02)
  • [36] Effect of Flour Particle Size on Chemical and Rheological Properties of Wheat Flour Dough
    Alizadeh, Mirza Adel
    Peivasteh-roudsari, Leila
    Tajdar-oranj, Behrouz
    Beikzadeh, Samira
    Barani-bonab, Hamid
    Jazaeri, Sahar
    IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION, 2022, 41 (02): : 682 - 694
  • [37] SOY - WHEAT-FLOUR BLENDS - CHEMICAL, RHEOLOGICAL AND BAKING CHARACTERISTICS
    MISRA, P
    USHA, MS
    SINGH, S
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1991, 28 (02): : 89 - 91
  • [38] Effect of lentil and bean flours on rheological and baking properties of wheat dough
    Kohajdova, Zlatica
    Karovicova, Jolana
    Magala, Michal
    CHEMICAL PAPERS, 2013, 67 (04): : 398 - 407
  • [39] EFFECT OF ADDING SWEET POTATO FLOUR TO WHEAT-FLOUR ON PHYSICAL DOUGH PROPERTIES AND BAKING
    HAMED, MGE
    REFAI, FY
    HUSSEIN, MF
    ELSAMAHY, SK
    CEREAL CHEMISTRY, 1973, 50 (02) : 140 - 146
  • [40] Effect of lentil and bean flours on rheological and baking properties of wheat dough
    Zlatica Kohajdová
    Jolana Karovičová
    Michal Magala
    Chemical Papers, 2013, 67 : 398 - 407
12345