✦ LIBER ✦

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

✍ Scribed by D. Indrani; P. Prabhasankar; Jyotsna Rajiv; G. Venkateswara Rao

Book ID: 116488285
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 833 KB
Volume: 40
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2007.08.005

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of enzymes on rheological, mic

Influence of enzymes on rheological, microstructure and quality characteristics of parotta—an unleavened Indian flat bread

✍ P Prabhasankar; D Indrani; R Jyotsna; G Venkateswara Rao 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 392 KB

## Abstract Enzymes are used in the baking and milling industries to control dough properties and improve the quality of finished products. The role of enzymes in the baking process of an unleavened Indian flat bread, namely South Indian parotta, was studied. In this connection, comparisons have be

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL,

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD

✍ S. SMITHA; JYOTSNA RAJIV; KHYRUNNISA BEGUM; D. INDRANI 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 270 KB

INFLUENCE OF FENUGREEK SEED POWDER ON TH

INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD

✍ D. INDRANI; JYOTSNA RAJIV; G. VENKATESWARA RAO 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 548 KB

Influence of additives on rheological ch

Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids

✍ K. Ghodke Shalini; Ananthanarayan Laxmi 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 136 KB

Effect of multigrains on rheological, mi

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

✍ D. Indrani; P. Swetha; C. Soumya; Jyotsna Rajiv; G. Venkateswara Rao 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 995 KB

INFLUENCE OF DEFATTED SOY FLOUR AND WHEY

INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI

✍ M.L. SUDHA; G. RAJESWARI; G. VENKATESWARA RAO 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 255 KB