Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread Efeito das variações proteicas da farinha de trigo nos atributos sensoriais de textura e envelhecimento do pão tipo Taftoon

The quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, textural and staling of Tandoori breads made from fl...

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Bibliographic Details
Main Authors: Mania Salehifar, Mehdi Seyedein Ardebili, Mohammad Hosein Azizi
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010-09-01
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300041