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OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS
2012
Journal of texture studies
The effect of liquid improver components on texture of Barbari flat bread was examined. Glycerol, sodium stearoyl-2-lactylate (SSL) and enzyme-active soy flour (ESF) were evaluated as improver constituents. Texture characteristics were further correlated with dough rheology, quality, image features and shelf life of bread. Statistical analysis suggests that more than 50% of the whole structural variance existing between bread samples could be interpreted by texture parameters. The optimum
doi:10.1111/j.1745-4603.2012.00362.x
fatcat:d2acw2kxjbgwvksbj3m7bxc3bi