Browsing by Subject "bread"
Now showing items 1-3 of 3
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Effect of transglutaminase (TG) on dough and bread containing wheat-soybean tempe flour
(2014-07)Consumer's need for good quality and healthy products are also applicable to wheat baked products. Variation of gluten protein quality and the limiting amino acid lysine from the nutritional point of view are two challenges ... -
Effects of Fermented Products and Sodium Chloride Substitutes on Selected Properties of White Bread and Dough
(Oklahoma State University, 2014-07-01)Reducing sodium content in bread is a challenging proposition since sodium chloride contributes to more than saltiness perception in bread products. The objective of this study was to assess the effect of salt substitutes ... -
Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests
(De Gruyter Open, 2017)Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests ...