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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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Erukainure, Ochuko L., Okafor, Jane N.C., Ogunji, Akinyele, Ukazu, Happiness, Okafor, Ebele N., Eboagwu, Ijeoma L.
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2016
Fag:
Original Research
Online adgang: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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