Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
Author:
Affiliation:
1. Department of Food Science and Technology; Ferdowsi University of Mashhad, Iran; Mashhad 91775-1163 Islamic Republic of Iran
2. Khorasan Agricultural and Natural Resources Centre, Iran; Mashhad Islamic Republic of Iran
Funder
Khorasan Agricultural and Natural Resources Centre
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12104/fullpdf
Reference48 articles.
1. Description of batter mixing using near infrared spectroscopy;Aït Kaddour;J. Cereal Sci.,2008
2. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs;Amemiya;J. Food Eng.,1992
3. Texture properties of formulated wheat doughs relationships with dough and bread technological quality;Armero;Z. Lebensm. Unters. Forsch. A,1997
4. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;J. Cereal Sci.,1998
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1. Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology;Journal of Food Processing and Preservation;2022-06-28
2. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research;PeerJ;2021-05-10
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