Quality characteristics of bread produced from wheat, rice and maize flours

Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were...

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Bibliographic Details
Main Authors: Rai, Sweta, Kaur, Amarjeet, Singh, Baljit, Minhas, K. S.
Format: Artigo
Language:Inglês
Published: Springer-Verlag 2011
Subjects:
Short Communication
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550832/
https://ncbi.nlm.nih.gov/pubmed/24293700
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0548-0
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