The Effects of Heat-Moisture Modified Tapioca Starch On Dough Rheology and Bread Quality
In this study, the effects of substituting wheat flour with 5% and 10% tapioca starch (TS) or heat-moisture modified tapioca starch (MTS) on dough rheology and bread quality were investigated. The addition of MTS increased the water absorption of wheat flour (p
Authors
- Hümeyra Çetin Babaoğlu (ORCID: https://orcid.org/0000-0001-9115-6470)
Institutions
- Selçuk University (TR)
Publication Details
- Journal
- Afyon Kocatepe University Journal of Sciences and Engineering
- Published
- 2025-01-28
- DOI
- https://doi.org/10.35414/akufemubid.1512781
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12