✦ LIBER ✦

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

✍ Scribed by G. Doxastakis; I. Zafiriadis; M. Irakli; H. Marlani; C. Tananaki

Book ID: 108433613
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 585 KB
Volume: 77
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(01)00362-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cephalaria syriaca addition to wheat flo

Cephalaria syriaca addition to wheat flour dough and effect on rheological properties

✍ Mehmet Murat Karaoğlu 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 755 KB

Soybean Flour Lipoxygenase Isozymes Effe

Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties

✍ B. CUMBEE; D.F. HILDEBRAND; K. ADDO 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 439 KB

Effect of taro (Colocasia esculenta) flo

Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

✍ Nicolas Y Njintang; Carl MF Mbofung; Facho Balaam; Pierre Kitissou; Joel Scher 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 156 KB 👁 1 views

Effect of soybean addition on the rheolo

Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

✍ Pablo D Ribotta; Sebastián A Arnulphi; Alberto E León; María C Añón 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 162 KB

## Abstract The effects of enzyme‐active full‐fat (EAFFSF), heat‐treated full‐fat (HTFFSF) and enzyme‐active defatted (EADSF) soy flours and commercial soy protein isolates (SPIs) on mixing properties and extensibility of dough, gluten formation, gas production and retention properties of dough and

Effect of phenolic acids on the rheologi

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

✍ Hye Min Han; Bong-Kyung Koh 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 183 KB 👁 1 views