The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread
The main aim of this study was to determine the effects of acetylated wheat starch (AWS) addition in different levels on the properties of dough and bread. Therefore, Syneresis and Pasting properties of Native wheat starch (NWS) and acetylated wheat starch (AWS) was investigated. Effects of incorpor...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2016-12-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66596_ee004a42bd48310dd6bf6b1a99a345b7.pdf |