Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesqu...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sciendo
2022-12-01
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| coleção: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.2478/aucft-2022-0018 |
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