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

REFERENCES

• Sultan , W.J. 1980 . “ Shortening and their Uses ” . In Practical Baking , 3rd Ed. 5 – 10 . West Port, CT : AVI Publishing .
   Google Scholar
• Chung , O.K. and Pomeranz , Y. 1983 . Recent Trends in Usage of Fats and Oils as Functional Ingredients in the Baking Industry . Journal of American Oil Chemist's Society , 60 : 1847 – 1851 .
   Google Scholar
• Singh , N. , Kaur , H. , Sekhon , K.S. and Kaur , B. 1991 . Studies on the Improvement of Functional and Bread Making Properties of Wheat-Chickpea Flour Blends . Journal of Food Processing and Preservation , 15 : 391 – 402 .
   Web of Science ®Google Scholar
• Srivastava , A.K. and Haridas Rao , P. 1991 . Effects of Using Different Sources of Milk Products on the Quality of Bread . Journal of Food Science and Technology , 30 : 109 – 113 .
   Google Scholar
• Mettler , E. and Seibel , W. 1993 . Effects of Emulsifiers and Hydrocolloids on Whole Wheat Bread Quality: A Response Surface Methodology Study . Cereal Chemistry , 70 : 373 – 376 .
   Web of Science ®Google Scholar
• Sekhon , K.S. , Dhillon , S.S. , Singh , N. and Singh , B. 1997 . Suitability of Commercial Milled Rice Bran in India for Use in Different Food Products . Plant Foods for Human Nutrition , 50 : 127 – 140 .
   PubMed Web of Science ®Google Scholar
• Seguchi , M. , Hayashi , M. and Matsumoto , H. 1997 . Effect of Gaseous Acetic Acid on Dough Rheological and Breadmaking Properties . Cereal Chemistry , 74 : 129 – 134 .
   Google Scholar
• Bennett , R. and Ewart , J.A.D. 1962 . The Reaction of Acids with Dough Protein . Journal of the Science of Food and Agriculture , 13 : 15 – 23 .
   Google Scholar
• Galal , A.M. , Varriano-Marston , E. and Johnson , J.A. 1978 . Rheological Dough Properties as Affected by Organic Acids and Salt . Cereal Chemistry , 55 : 683 – 691 .
   Web of Science ®Google Scholar
• Ranhotra , G.S. , Loewe , R.J and Lehmann , T.A. 1977 . Breadmaking Quality and Nutritive Value of Sprouted Wheat . Journal of Food Science , 42 : 1373 – 1375 .
   Web of Science ®Google Scholar
• Sekhon , K.S. , Singh , N. , Kaur , H. and Nagi , H.P.S. 1995 . Improving the Functional and Bread Making Properties of Sprouted Wheat . Journal of Food Processing and Preservation , 19 : 147 – 164 .
   Google Scholar
• Marston , P.E. 1971 . The Use of Dairy Products in Bread and Other Baked Goods . Food Technology in Australia , 23 : 506 – 509 .
   Google Scholar
• Singh , N. , Sekhon , K.S. and Nagi , H.P.S. 1987 . Laboratory Sprout Damage and Heat Treatment on Milling and Baking Properties of Indian Wheats . Journal of Food Science , 52 : 176 – 179 .
   Google Scholar
• Singh , H. , Singh , N. and Kaur , K. 1999 . Effects of Additives and pH on Dough Development and Gas Release Characteristics of Sound and Sprouted Wheat . Journal of Food Science and Technology , 35 : 393 – 398 .
   Google Scholar
• AACC. 1990. Approved Methods of American Association of Cereal Chemist's. 8th ed. The Association, St. Paul, MN.
   Google Scholar
• Czuchajowska , Z. and Pomeranz , Y. 1993 . Gas Formation and Gas Retention. I.The System and Methodology . Cereal Foods World , 38 : 499 – 503 .
   Web of Science ®Google Scholar
• Gardiner , W.P. 1997 . Statistical Analysis Methods for Chemists. A Software-Based Approach 168 – 226 . Cambridge : The Royal Society of Chemistry .
   Google Scholar
• Sekhon , K.S. , Singh and Nagi , H.P.S. 1992 . Effect of Pearling and Blending on the Bread-Making Properties of Sprout-Damaged Wheat . Cereal Foods World , 37 : 715 – 716 . 721–724
   Google Scholar
• Tsen , C.C. 1966 . A Note on Effect of pH on Sulfhydryl Groups and Rheological Properties of Dough and Its Implication with the Sulihydryl-Disulfide Interchange . Cereal Chemistry , 43 : 456 – 460 .
   Google Scholar
• Gujral , H.S. and Singh , N. 1999 . Effect of Additives on Dough Development, Gaseous Release and Bread Making Properties . Food Research International , 32 : 691 – 697 .
   Web of Science ®Google Scholar
• Kaur , K. and Singh , N. 1999 . Effect of Acetic Acid and CMC on Rheological and Baking Properties of Flour . Journal of Food Quality , 22 : 317 – 327 .
   Google Scholar
• Yamamoto , Y. , Hiraiwa , T. , Higashi , K. and Yoshii , H. 1989 . Protective Effect of Liver Extract on Acetic Acid Inhibition Against Debaryomyces Hansenii . Nippon Shokuhin Kogyo Gakkaishi , 36 : 1 – 6 .
   Google Scholar
• Dubois and Tatrick . 1984 . “ Functionality of Non-fat Dry Milk in Bakery Products ” . In Dairy Products for the Cereal Processing Industry , Vetter Ed. Edited by: James , L. 91 – 124 . Minnesota : The American Association of Cereal Chemists Inc .
   Google Scholar