Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti

Author:

AHMED Anwaar,ANJUM Mahwish,AHMAD Asif,KHALID Nauman,RANDHAWA Muhammad Atif,AHMAD Zulfiqar,FARID Wajiha

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference47 articles.

1. AACC. (2000). Approved Methods of American Association of Cereal Chemists. The American Association of Cereal Chemists. St. Paul, Minnesota, USA

2. Abu-Ghoush, M., Herald, T. and Walker, C. (2002). Quality improvement and shelf life extension of Arabic flat bread. IFT annual meeting and food expo. Anaheim, California, USA.

3. Anjum, F., Rehman, S., Butt, M.S. and Huma, N. (2003). Report on stability and acceptability components of the project on iron fortification of wheat flour. Institute of Food Science and Technology. University of Agriculture, Faisalabad, Pakistan.

4. Asghar, A., Anjum, F., Butt, M. and Hussain, S. (2006). Functionality of different surfactants and ingredients in frozen dough. Turk. J. Bio., 30, 253-250.

5. Barcenas, M., Haros, M. and Rosell, C. (2003). An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread. Eur. Food Res. Technol., 218, 56-61.

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