A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of no
The preferred basic starting materials for the present invention are grain flour, legume flour wheat, wheat germ, mung bean, rice, millet, or spelt. At least half of the flour particles are smaller than 175 microns. Alternatively, the starting material is a blending of multiple grains and legu...
whole milk and a milk replacement based on ground maize and soya bean flour showed a critical period from birth ... CH Noller,CF Huffman,GM Ward,... - 《Journal of Dairy Science》 被引量: 38发表: 1956年 Consumption and utilization of a soyflour-wheat germ diet by larvae of the ...
Figure 1.Bread slices scanner images elaborated with: Control: wheat flour; AA 0.01%: wheat flour with 0.01% ascorbic acid; WF AP 0.05%: wheat flour with 0.05% acerola powder; AP 0.1%: wheat flour with 0.1% acerola powder; WControl: whole wheat flour; WAA 0.01%: whole wheat flour with...
Figure 1. Bread slices scanner images elaborated with: Control: wheat flour; AA 0.01%: wheat flour with 0.01% ascorbic acid; WF AP 0.05%: wheat flour with 0.05% acerola powder; AP 0.1%: wheat flour with 0.1% acerola powder; WControl: whole wheat flour; WAA 0.01%: whole wheat flour wi...