Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study

Author： Collar C.   Andreu P.   Martnez J.C.   Armero E.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.13, Iss.6, 1999-11, pp. : 467-475

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of the addition of different fibres on wheat dough performance and bread quality

By Wang J.   Rosell C.M.   Benedito de Barber C.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 221-226

Elsevier

Access to resources Recommend Favorite

Optimization of germination process of cowpea by response surface methodology

By Wang N.   Lewis M.J.   Brennan J.G.   Westby A.  

Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 329-339

Elsevier

Access to resources Recommend Favorite

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

By Miyazaki M.   Maeda T.   Morita N.  

Food Research International, Vol. 37, Iss. 1, 2004-01 ,pp. : 59-65

Elsevier

Access to resources Recommend Favorite

Response surface methodology for extraction optimization of pigeon pea protein

By Mizubuti I.Y.   Biondo Junior  

Food Chemistry, Vol. 70, Iss. 2, 2000-08 ,pp. : 259-265

Elsevier

Access to resources Recommend Favorite

Optimization of intermittent microwave–convective drying using response surface methodology

By  

Food Science & Nutrition, Vol. 3, Iss. 4, 2015-07 ,pp. : 331-341

John Wiley & Sons Inc

Access to resources Recommend Favorite