Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β -Glucan-Rich Barley Flour Fraction
Author:
Affiliation:
1. Department of Food Science; University of Guelph; Guelph Ontario Canada
2. Guelph Food Research Centre; Agriculture and Agri Food Canada; Guelph Ontario N1G 5C9 Canada
Funder
Ontario Ministry of Agriculture, Food and Rural Affairs
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12151/fullpdf
Reference56 articles.
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3. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough;Asghar;Food Hydrocolloids,2009
4. Rheological behaviour of biscuit dough in relation to water mobility;Assifaoui;Int. J. Food Sci. Technol.,2006
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