Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum) Gum-Reference-Cited by-同舟云学术

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Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum) Gum

Published:2016-04-21 Issue:1 Volume:41 Page:e12741
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Rahnama Fardokht¹,Mohammadzadeh Milani Jafar²,Gohari Ardabili Ashraf³

Affiliation:

1. Department of Food Science & Technology; Mazandaran Science and Research Branch, Islamic Azad University; Mazandaran Sari 48167-63964 Iran

2. Department of Food Science; Sari Agricultural Sciences and Natural Resources University; Sari Iran

3. Faculty of Food Science and Technology; Bu-Ali Sina University; Hamedan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12741/fullpdf

Reference47 articles.

1. AACCI 2000

2. Flat bread: Ingredients and fortification;Al-Dmoor;Qual. Assur. Saf. Crop Food,2012

3. Response surface modeling for optimization of textural and color characteristics of dried grapes;Alizadeh Bahaabad;Int. J. Food Eng.,2014

4. Viscoelastic properties of maize/starch/hydrocolloid pastes and gels;Alloncle;Food Hydrocolloid.,1991

5. Effect of HPMC addition on the microstructure, quality and aging of wheat bread;Bárcenas;Food Hydrocolloid.,2005

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1. The lipid-lowering effects of fenugreek gum, hawthorn pectin, and burdock inulin;Frontiers in Nutrition;2023-03-23

2. Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology;Applied Biochemistry and Biotechnology;2022-10-11

3. Effect of the various fats on the structural characteristics of the hard dough biscuit;LWT;2022-04

4. Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder;Journal of Agriculture and Food Research;2020-12

5. Development, optimization, and critical quality characteristics of new wheat-flour dough formulations fortified with hydrothermally-treated rice bran;Journal of Food Measurement and Characterization;2020-07-03

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