Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread
Abstract In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the do...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Wiley
2024-02-01
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| シリーズ: | eFood |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1002/efd2.132 |
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