Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics
| Autor: | Nusrat Jan, AH Rather, Imtiyaz Ahmad Zargar, Sajad Mohd Wani, Syed Zameer Hussain, Tawheed Amin, Gousia Gani, Haroon Rashid Naik, Omar Bashir |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Optimization Materials science Absorption of water Composite number Pretzels Rice flour 01 natural sciences Expansion ratio 0404 agricultural biotechnology Thermal Celiac disease Food science lcsh:Agriculture (General) chemistry.chemical_classification fungi food and beverages 04 agricultural and veterinary sciences Low-gluten 040401 food science Gluten Bulk density lcsh:S1-972 chemistry Scientific method Wheat Rice General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 2, Pp 116-127 (2021) |
| Popis: | 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 design (CCRD), and their effects were studied on cutting strength, expansion ratio, water solubility index, bulk density, oil absorption index, water absorption index and color. A significant (p |
| Databáze: | OpenAIRE |
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