Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

Publisher: John Wiley & Sons Inc

E-ISSN: 1745-4603|46|5|365-373

ISSN: 0022-4901

Source: JOURNAL OF TEXTURE STUDIES, Vol.46, Iss.5, 2015-10, pp. : 365-373

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Abstract

The influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated.