索引于
  • Genamics 期刊搜索
  • 学术钥匙
  • 期刊目录
  • 中国知网（CNKI）
  • 访问全球在线农业研究 (AGORA)
  • 国际农业与生物科学中心 (CABI)
  • 参考搜索
  • 研究期刊索引目录 (DRJI)
  • 哈姆达大学
  • 亚利桑那州EBSCO
  • OCLC-WorldCat
  • 学者指导
  • SWB 在线目录
  • 普布隆斯
  • 欧洲酒吧
  • 谷歌学术
查看更多
有用的链接
分享此页面
期刊传单
Flyer image
开放获取期刊
查看更多

抽象的

Impact of Wheat-Barley Blending on Rheological, Textural and Sensory Attributes of Leavened Bread

Fiza Nazir and Nayik GA

The aim of the study was to develop a healthy alternative to wheat-leavened bread by using wheat-barley blended flour. The leavened breads were prepared by blending wheat and barley flour at different levels and varying the MSG concentration. A significant increase was observed in the extensibility of the dough with increase with increasing MSG concentration before fermentation while after fermentation it showed a significant decreasing effect. The highest value of color, taste and appearance was observed for T2M1. Results for the flavor of the breads revealed that the highest flavor score was observed for T2M2. The results showed that the overall acceptability score decreased with increasing barley flour and MSG level.