Rheological characteristics of wheat flour dough as influenced by ingredients of parotta-Reference-Cited by-同舟云学术

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Rheological characteristics of wheat flour dough as influenced by ingredients of parotta

Published:2007-03 Issue:1 Volume:79 Page:100-105
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Indrani D.,Venkateswara Rao G.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. AACC (2000). American Association of Cereal Chemists. Approved methods (10th ed.). St. Paul, Minnesota.

2. Response of commercial chemically leavened doughs to uniaxial compression;Bagely,1986

3. Note on fresh egg yolk in 50% whole wheat bread;Birch;Cereal Chemistry,1980

4. Rheology and chemistry of dough;Bloksma,1988

5. Texture profile analysis;Bourne;Food Technology,1978

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1. Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta);Journal of Food Measurement and Characterization;2024-01-12

2. Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index;Food Research International;2023-11

3. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread;Molecules;2023-04-13

4. Effect of solvents and supercritical‐CO ₂ extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties;International Journal of Food Science & Technology;2022-05-24

5. Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough;Frontiers in Sustainable Food Systems;2021-10-29

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