Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread
Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylo...
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| Publié dans: | Dyna |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Universidad Nacional de Colombia
2021
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=49668215014 https://www.redalyc.org/journal/496/49668215014/ https://www.redalyc.org/journal/496/49668215014/html/ https://www.redalyc.org/journal/496/49668215014/49668215014.epub https://www.redalyc.org/journal/496/49668215014/movil |
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