Textural properties of chapatti from different wheat varieties flour
نویسندگان
چکیده
منابع مشابه
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations exist...
متن کاملEffect of extraction rate on rheological properties of wheat flour
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...
متن کاملEffect of extraction rate on rheological properties of wheat flour
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...
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ژورنال
عنوان ژورنال: SN Applied Sciences
سال: 2020
ISSN: 2523-3963,2523-3971
DOI: 10.1007/s42452-020-2532-7