Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
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Title
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
Authors
Keywords
Dough property, Hydrocolloid, Protein structure, Specific volume, Texture, Thermal characteristics, Hydroxylpropylmethylcellulose (PubChem CID: 57503849), Sodium dodecyl sulfate (PubChem CID: 3423265), Polyacrylamide (PubChem CID: 3083321), Coomassie Brilliant Blue G 250 (PubChem CID: 6333920), Mercaptoethanol (PubChem CID: 1567), Sodium dihydrogen phosphate (PubChem CID: 1567), Sodium dihydrogen phosphate (PubChem CID: 23672064), Disodium hydrogen phosphate (PubChem CID: 24203), Carbon dioxide (PubChem CID: 280)
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 6, Pages 1597-1607
Publisher
Springer Nature
Online
2017-04-08
DOI
10.1007/s13197-017-2591-y
References
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