Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

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Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and...

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Bibliographic Details
Main Authors: Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. A. R. Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, Anis Shobirin Meor Husin
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2021-02-01
Series:International Journal of Food Studies
Subjects:
rice bran(rb)
datem
tgase
physicochemical properties
moisture sorption isotherm
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/617

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https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/617

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