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Technological quality of dough and breads from commercial algarroba–wheat flour blends
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, osc...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495739/ https://ncbi.nlm.nih.gov/pubmed/28720968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2650-4 |
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