CHICKPEA (Cicer arietinum) STEEP LIQUOR AS A LEAVENING AGENT: EFFECT ON DOUGH RHEOLOGY AND SENSORY PROPERTIES OF BREAD

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages: 91-102
Authors:
Ahmed Mohamed Saad Mousttafa
Journal: APTEFF serbia Volume:
Keywords : CHICKPEA (Cicer arietinum) STEEP LIQUOR , , LEAVENING    
Abstract:
Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this
   
     
 
       

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