Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
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DOI: 10.1007/s11694-020-00725-5
Abstract: Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers.… read more here.
Keywords: dough; quality; wheat flour; rheology ... See more keywords