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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Vydáno v:Revista Chilena de Nutrición
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2013
Témata:
Medicina
sensory acceptance
chemical composition
Functional ingredients
physicochemical properties
Internal Preference Mapping
On-line přístup:https://www.redalyc.org/articulo.oa?id=46928137010
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