The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Sun, Huaxing, Ju, Qian, Ma, Jie, Chen, Jincheng, Li, Yaoxi, Yuan, Yanqiu, Hu, Yayun, Fujita, Kaori, Luan, Guangzhong
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6766540/
https://ncbi.nlm.nih.gov/pubmed/31572591
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1153
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