M. S. Fard, M. Alami, Aliraza Sadeghi Mahoonak, Mohammad Omidnejad, M. Rahimi
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Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough
There is an increasing interest in the production of attractive and healthier foods with low fat content or with low levels of additives,1 but the replacements of additives in new functional foods, lowfat products or vegetarian foods have not been successful with consumers.2,3 This, the food industry is always searching for new food components to improve texture and mouth-feel of food; besides, a healthy promoting capacity is also required.4 In addition, the use of natural additive is being encouraged.
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