AMARANTH INFLUENCE ON WHEAT FLOUR DOUGH RHEOLOGY: OPTIMAL PARTICLE SIZE AND AMOUNT OF FLOUR REPLACEMENT
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چکیده
منابع مشابه
Influence of Added Enzymes on the Rheological Properties of a Wheat Flour Dough
Cereal Chem. 69(5):542-546 The changes in rheological properties of a wheat flour dough due to the wheat flour dough were clearly influenced both by the type of the addition of enzymes were measured. The dough, made of flour of a-amylase and by mixing protease with the a-amylase. The presence of standard baking quality, was characterized by oscillatory measurements a-amylases caused a decrease ...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2020
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2020.10.3.366-373