Physical and sensorial properties of potato breads fortified with whole soybean flour

The aim of this work was to study the effects of fortification of potato bread with whole soybean flour on their physicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased w...

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Detalhes bibliográficos
Publicado no:Revista Chilena de Nutrición
Main Authors: Dorina Isabel Gomes Natal, Maria Inês de Souza Dantas, Márcia Cristina Teixeira Ribeiro Vidigal, Sônia Machado Rocha Ribeiro, Roberta Ribeiro Silva, Hércia Stampini Duarte Martino
Formato: Artigo
Idioma:Inglês
Publicado em: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2013
Assuntos:
Medicina
sensory acceptance
chemical composition
Functional ingredients
physicochemical properties
Internal Preference Mapping
Acesso em linha:https://www.redalyc.org/articulo.oa?id=46928137010
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