Volume 8, Issue 34 (2011)
FSCT 2011, 8(34): 95-100 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
The effect of soy milk powder on rheological properties of dough Barbary bread. FSCT 2011; 8 (34) :95-100
URL: http://fsct.modares.ac.ir/article-7-460-en.html
URL: http://fsct.modares.ac.ir/article-7-460-en.html
Abstract: (5103 Views)
In this work, the effect of levels soy milk powder on rheological properties of dough barbary bread has been investigated.Therefore, soy milk powder was substituted for wheat flour at level of 3,5,7 and 10 percent .The rheological of dough were evaluated by farinograph,extensograph and amylograph.The results of rheological tests showed,That water absorption,stability,development time and softening degree was increased, But quality number was reduced in farinogram and resistence to extention and area under curves was improved and extensibility was reduced in extensogram.The results of amylograph test showed that gelatinization tempretur was increased,But maximum peak viscosity was reduced.
Received: 2010/04/5 | Accepted: 2009/10/21 | Published: 2012/02/25
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |