Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough
Ajinkya Sanjay Deshmukh, John Diamond Raj & Genitha Immanuel · International Journal of Plant & Soil Science · 2023
The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological properties such as water absorption, developmen...
Open access
Research Article
10.9734/ijpss/2023/v35i224138