Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality

Subject Areas : food microbiology

Z. Sheikholeslami ¹ , M. Karimi ² , T. Hejrani ³

1 - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran.
2 - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran.
3 - Ph. D. Student of the Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

Received: 2018-05-29 Accepted : 2018-05-29 Published : 2018-07-01

Keywords:

References:

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