| Autor: |
Nusrat Jan, H.R. Naik, Gousia Gani, Omar Bashir, Syed Zameer Hussain, A.H. Rather, Imtiyaz A. Zargar, Sajad Mohd Wani, Tawheed Amin |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 2, Pp 116-127 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1658-077X |
| DOI: |
10.1016/j.jssas.2020.12.007 |
| 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: |
Directory of Open Access Journals |
| Externí odkaz: |
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