Anonymous1. (2000). American Association of Cereal
Chemists (AACC). Approved Methods of
Analysis of the American.
Anonymous2. (2000). Standard Methods of
International for Cereal Chemistry. ICC.
Armero, E. & Collar, C. (1998). Crumb firming
kinetics of wheat breads with anti-staling
additives. Journal of Cereal Science, 28, 165-
174.
Asghar, A., Anjum, F. M., Tariq, M. W. & Hussain, S.
(2005). Effect of Carboxy Methyl Cellulose and
Arabic gums on the stability of frozen Dough for
Bakery products. Food Hydrocolloids, 29, 237-
241.
Belitz, H. & Grosch, W. (1999). Polysaccharides. In:
Belitz H, Grosch W. (Eds). Food Chemistry,
Springer, Berlin, PP. 237-318.
Davidou, S., Le Meste, M., Debever, E. & Bekaert, D.
(1996). Acontribution to the study of staling of
white bread: Effect of water and hydrocolloid.
Food Hydrocolloids, 10, 375-383.
Ghodke Shalini, k. & Ananthanarayan, L. (2007).
Influence of additives on rheological
characteristics of whole-wheat dough and quality
of Chapatti (Indian unleavened Flat bread) Part Ihydrocolloids.
Food Hydrocolloids, 21, 110-117.
Guarda, A., Rosell, C. M., Benedito, C. & Galotto, M.
J. (2004). Different hydrocolloids as bread
improvers and antistaling agents. Food
Hydrocolloids, 18, 241-247.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N.
& Biliaderis, C. G. (2007). Effect of
hydrocolloids on dough rheology and bread
quality parameters in gluten-free formulations.
Journal of Food Engineering, 79, 1033-1047.
Maier, H., Anderson, M., Karl, C. & Magnusinm, K.
(1993). Guar, Locustbean, and Fenugreek gums.
In: whistler, R.L., Bemiller, J.N. (Eds.), Industrial
Gums. Polysaccharides on their Derivatives.
Academic Press, New York, 182-205.
Mandala, I. G. (2005). Physical properties of fresh and
frozen stored, microwave-reheated breads,
containing hydrocolloids. Journal of Food
Engineering, 66, 291-300.
Octtaviani, V. & Weibiao, Z. (2006). Frozen bread
dough: Effects of freezing storage and dough
improves. Journal of Cereal Science, 45, 1-17.
Raghavan, J. (1994). Small farming in central India.
Dclhi: Sharda publishing.
Roa, G. V. (1985). Guar gum as an additive for
improving the bread. Food Hydrocolloids, 18,
701-711.
Rosell, C. M., Bárcenas, M. & O-Keller, J. (2009).
Influence of different hydrocolloids on dough
rheology and bread quality. Journal of Food
Engineering, 94, 241–247.