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EFFECT OF APPLE POMACE INCORPORATION ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

✍ Scribed by Masoodi, F. A.; Chauhan, G. S.; Tyagi, S. M.; Kumbhar, B. K.; Kaur, Harinder

Book ID
126579716
Publisher
Taylor and Francis Group
Year
2001
Tongue
English
Weight
232 KB
Volume
4
Category
Article
ISSN
1094-2912

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## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi