| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6377949 | Journal of Cereal Science | 2013 | 10 Pages |
Abstract
Results highlighted the following: (1) elasticity of doughs is important for stabilising bubbles during rolling and baking, (2) atta doughs are low in strain-hardening but high in elasticity and retain bubbles the best after baking, and (3) lupins can be used to increase elasticity of Australian wheat flour doughs and to make gluten-free chapattis.
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Authors
S. Chakrabarti-Bell, S. Wang, M.J. Patel, R.M. Weiss, P.J. Austin,