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International Journal of Food Properties Volume 5, 2002 - Issue 1
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Original Articles

STUDIES ON THE EFFECT OF SKIM MILK POWDER, SPROUTED WHEAT FLOUR, AND pH ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR

Kulwinder Kaur
,
Narpinder SinghCorrespondence[email protected]
&
Hardeep Singh
Pages 13-24 | Received 11 Sep 2000, Accepted 14 Mar 2001, Published online: 06 Feb 2007

Citations (7)

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Read on this site (2)

Roberto Daniel Perez & Alberto Edel Leon. (2010) Bromate Determination by X-Ray Fluorescence (XRF) to Identify Pre-Baking Potassium Bromate Addition in Bread. International Journal of Food Properties 13:1, pages 167-175.
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G. Calderón-Domínguez, M. Vera-Domínguez, R. Farrera-Rebollo, R. Arana-Errasquín & R. Mora-Escobedo. (2004) Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time. International Journal of Food Properties 7:2, pages 165-174.
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Articles from other publishers (5)

Youkabed Zarroug, Mouna Boulares, Dorra Sfayhi, Bechir Slimi, Bouthaina Stiti, Kamel Zaieni, Sirine Nefissi & Mohamed Kharrat. (2022) Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study. Polymers 14:3, pages 556.
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Alexandra L. Stern, Julia Berstein, Stephen S. Jones, Jeffrey B. Blumberg & Timothy S. Griffin. (2021) The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread. International Journal of Food Science & Technology 56:8, pages 3858-3865.
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Hatice TOK & Nilgün ERTAŞ. (2020) Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies. Tarım Bilimleri Dergisi, pages 424-433.
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Elien Lemmens, Alice V. Moroni, Jennifer Pagand, Pieter Heirbaut, Anneli Ritala, Yann Karlen, Kim‐Anne Lê, Hetty C. den Broeck, Fred J.P.H. Brouns, Niels Brier & Jan A. Delcour. (2018) Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety.
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A. Ktenioudaki, F. Butler & E. Gallagher. (2011) Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality. LWT - Food Science and Technology 44:3, pages 602-610.
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