Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread

This study was conducted to evaluate the effect of wheat flour containing various levels (0, 5, 10 and 15%) of barley protein isolate (BPI) and barley flour (BF) on sensory (trained panel and consumer panel) and instrumental (texture and color) properties of Pita bread. Increasing the level of BF or...

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Veröffentlicht in:	Journal of food quality 2014-10, Vol.37 (5), p.329-338
Hauptverfasser:	Alu'datt, Muhammad H, Rababah, Taha, Al‐Rabadi, Ghaid J, Ereifej, Khalil, Gammoh, Sana, Masadeh, Nather, Torley, Peter J
Format:	Artikel
Sprache:	eng
Schlagworte:	barley flour barley protein breads color consumer demand flavor food industry protein isolates texture wheat flour
Online-Zugang:	Volltext
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