Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics
This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio, baking temperature, baking time, drying temperature and yeast were varied employing central composite rotatable desig...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-02-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X20301132 |