Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

The rheological behavior and functional properties of doughs from bambara–wheat composite flour was investigated. Bambara–wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads pr...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Erukainure, Ochuko L., Okafor, Jane N.C., Ogunji, Akinyele, Ukazu, Happiness, Okafor, Ebele N., Eboagwu, Ijeoma L.
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2016
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Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5090649/
https://ncbi.nlm.nih.gov/pubmed/27826435
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.356
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