The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced-Reference-Cited by-同舟云学术

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

Published:2016-09-15 Issue:2 Volume:48 Page:124-130
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Tavakoli Hamid Reza¹,Jonaidi Jafari Nematollah¹,Hamedi Hassan²

Affiliation:

1. Health Research Center, Baqiyatallah University of Medical Sciences; Tehran Iran

2. Department of Food Hygiene, Faculty of Medical Sciences, Science and Research Branch; Islamic Azad University; Tehran Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12223/fullpdf

Reference56 articles.

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2. Biological study on the beneficial effects of Arabic Gum on biological parameters of hyperglycemic albino rats;Abd EL Fatah Faid;Life Science Journal,2013

3. Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy;Abu-Ghoush;International Journal of Food Science and Technology,2008

4. Effects of honey type and level on the baking properties of frozen wheat flour doughs;Addo;Cereal Foods World,1997

5. Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour;Angioloni;Journal of Food Engineering,2008

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