Frozen baguette bread dough II. Textural and sensory characteristics of baked product
详细信息 查看全文
- 作者：Afshin Rashidia ; a.rashidi2009@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Mehri HadiNezhadb ; Naser Rajabzadeha ; Mohammad-Saied Yarmanda ; Sarah Nematia
- 关键词：Frozen dough ; Strain hardening index ; TPA ; Textural and sensory properties
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：9-15
- 全文大小：549 K
文摘
- •
Textural and sensory properties of frozen dough breads were successfully measured.
- •
Flour protein contents/strength was correlated with panelists sensory evaluation.
- •
Bread hardness was the most textural parameter correlated to the sensory attributes.
- •
Strain Hardening index correlated significantly to breads quality parameters.