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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Enregistré dans:
Détails bibliographiques
Publié dans:Food Sci Nutr
Auteurs principaux: Erukainure, Ochuko L., Okafor, Jane N.C., Ogunji, Akinyele, Ukazu, Happiness, Okafor, Ebele N., Eboagwu, Ijeoma L.
Format: Artigo
Langue:Inglês
Publié: John Wiley and Sons Inc. 2016
Sujets:
Original Research
Accès en ligne: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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