Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure
Al‐Farga Ammar, Azhari Siddeeg, Faisal M. Aqlan, Saad M. Howladar, Mohammed Y. Refai, Mohamed Afifi, Haytham A. Ali, Dina Hajjar, Mohamed G.M. Sulamain, Moses Vernonxious Madalitso Chamba, Bernard Gitura Kimani, Anwar Alwardi, Mohammed N. Baeshen
Topics & Concepts
FarinographFood scienceRheologyAbsorption of waterMicrostructureShelf lifeCarboxymethyl celluloseWheat flourWheat breadBread makingMoistureChemistryMaterials scienceMathematicsComposite materialMetallurgySodiumFood composition and propertiesPolysaccharides Composition and ApplicationsAgricultural Engineering and Mechanization