Tables index

From

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2018, 6(5), 335-340 doi:10.12691/jfnr-6-5-9
  • Table 1. Formulae of bread dough with different proportions of added resistant starch
  • Table 2. Effect of resistant starch addition on Farinography parameters of dough
  • Table 3. Effect of resistant starch addition on Rapid Visco Analyzer (RVA) pasting properties of dough
  • Table 4. Effects of resistant starch addition on Alveograph parameters of dough.
  • Table 5. Effect of resistant starch addition on Texture Profile Analyzer parameters
  • Table 6. Effect of resistant starch addition on the specific volume and color of bread crumbs
  • Table 7. Sensory evaluation of bread with different resistant starch content, graded on a scale of 0 to 5