Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evalu...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Guevara-Arauza, Juan Carlos, Bárcenas, Diego Guadalupe, Ortega-Rivas, Enrique, Martínez, Jaime David Pérez, Hernández, Jaime Reyes, de Jesús Ornelas-Paz, José
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2014
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Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4397307/
https://ncbi.nlm.nih.gov/pubmed/25892800
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1341-7
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