Influence of malt on rheological and baking properties of wheat-cassava composite flours
- Author
- KHALIL, A. H1 ; MANSOUR, E. H1 ; DAWOUD, F. M1
[1] Food Science and Technology Department, Faculty of Agriculture, Menofiya University, 32516 Shibin El-Kom, Egypt - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2000, Vol 33, Num 3, pp 159-164 ; ref : 25 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Aptitude boulangère Etude expérimentale Farine blé Farine composée Farine manioc Malt Pain Propriété organoleptique Propriété rhéologique Pâte cuisson α-Amylase Enzyme Farine céréale Glycosidases Hydrolases O-Glycosidases
- Keyword (en)
- Enzymatic activity Baking quality Experimental study Wheat flour Mixed flour Cassava meal Malt Bread Organoleptic properties Rheological properties Dough α-Amylase Enzyme Cereal flour Glycosidases Hydrolases O-Glycosidases
- Keyword (es)
- Actividad enzimática Aptitud panadera Estudio experimental Harina trigo Harina compuesta Harina mandioca Malta Pan Propiedad organoléptica Propiedad rheológica Masa de panaderia α-Amylase Enzima Harina cereal Glycosidases Hydrolases O-Glycosidases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1367008
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1006/fstl.1999.0629 
https://dx.doi.org/10.1006/fstl.1999.0629
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