In:
Advanced Materials Research, Trans Tech Publications, Ltd., Vol. 709 ( 2013-6), p. 823-826
Abstract:
Objective: In this study, wheat dough rheological property changes caused by water-soluble dietary fiber were investigated. Methods: Capillary Rheometer and Extensional Rheometer were used to detect dough samples with water-soluble dietary fiber in different concentrations. Results: Water-soluble dietary fiber affects dough rheological properties both in strength and resistance. Conclusion: When water-soluble dietary fiber concentration increased, dough became softer but stability and stir tolerance decreased.
Type of Medium:
Online Resource
ISSN:
1662-8985
DOI:
10.4028/www.scientific.net/AMR.709
DOI:
10.4028/www.scientific.net/AMR.709.823
Language:
Unknown
Publisher:
Trans Tech Publications, Ltd.
Publication Date:
2013
detail.hit.zdb_id:
2265002-7