Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concen...

Full description

Bibliographic Details
Main Authors: Chinma, Chiemela Enyinnaya, Ilowefah, Muna, Shammugasamy, Balakrishnan, Mohammed, Makeri, Syed Muhammad, Sharifah Kharidah
Format: Article
Language:English
Published: Institute of Food Science and Technology 2015
Online Access:http://psasir.upm.edu.my/id/eprint/37197/
http://psasir.upm.edu.my/id/eprint/37197/1/Effect%20of%20addition%20of%20protein%20concentrates%20from%20natural%20and%20yeast%20fermented%20rice%20bran%20on%20the%20rheological%20and%20technological%20properties%20of%20wheat%20bread.pdf

Similar Items

Similar Items