INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD
The response of different concentrations of α-amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model. Flour physicochemical characteristics, dough extensogram, bread texture profile analysis and sensory properties o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2018-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_15964_1a5efcb52fdfd858527d422cd96c48ea.pdf |