Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

Purpose – This study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality. Design/methodology/approach – In this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at...

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Bibliographic Details

Main Authors:	Hasmadi Mamat, Yeoh, Wan Chen, Mansoor Abdul Hamid, Jahurul Haque Akanda, Kamisan Pusiran, Mohamad Khairi Zainol
Format:	Article
Language:	en en
Published:	Emerald Group Publishing Limited 2021
Subjects:	TX642-840 Cooking
Online Access:	https://eprints.ums.edu.my/id/eprint/31619/3/Assessment%20of%20dough%20rheological%20characteristics%20and%20soft%20bread%20roll%20quality%20of%20wheat%20flour%20incorporated%20with%20seaweed%20powder_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31619/1/Assessment%20of%20dough%20rheological%20characteristics%20and%20soft%20bread%20roll%20quality%20of%20wheat%20flour%20incorporated%20with%20seaweed%20powder.pdf https://eprints.ums.edu.my/id/eprint/31619/ https://www.emerald.com/insight/content/doi/10.1108/BFJ-08-2020-0676/full/pdf?casa_token=uHnMPcRNaZwAAAAA:1t1f-4GzRrfAsmjZZNKylUKDXt-UvC9-xB7ISvs6V4ujLnIbE_7VWol9SLxL2q84IdJ3beWL25VeQvM3wb9fiNEwrJouqXYRTKFdWYMEElyxPLpUBqI6 https://doi.org/10.1108/BFJ-08-2020-0676
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