Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder
Purpose – This study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality. Design/methodology/approach – In this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Emerald Group Publishing Limited
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/31619/3/Assessment%20of%20dough%20rheological%20characteristics%20and%20soft%20bread%20roll%20quality%20of%20wheat%20flour%20incorporated%20with%20seaweed%20powder_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31619/1/Assessment%20of%20dough%20rheological%20characteristics%20and%20soft%20bread%20roll%20quality%20of%20wheat%20flour%20incorporated%20with%20seaweed%20powder.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/31619/3/Assessment%20of%20dough%20rheological%20characteristics%20and%20soft%20bread%20roll%20quality%20of%20wheat%20flour%20incorporated%20with%20seaweed%20powder_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/31619/1/Assessment%20of%20dough%20rheological%20characteristics%20and%20soft%20bread%20roll%20quality%20of%20wheat%20flour%20incorporated%20with%20seaweed%20powder.pdf