flour or seeds for wheat flour on the quality of the bread. LWT Food Sci. Technol. 2015, 60, 729-736. [CrossRef] Coelho M S, Salas-Mellado M D L M. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread, LWT - Food ...
fl our or seeds for wheat fl our on the quality of the bread. LWT - Food Science and Technology, v. 60, n. 2, p. 729-736, 2015.COELHO, M. S.; SALAS-MELLADO, M. M. Effects of Substituting Chia (Salvia hispanica L.) Flour or Seeds for Wheat Flour on the Quality of the ...
composite floursubstitutionThe study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour ...
2004). Its flour is considered to be a good additive for thebakery industry, as its natural sugar content is fairly high,avoiding the necessity of adding too much extra sugar(Sánchez-Zapataet al., 2012).The use of sweet potato and tiger nut compositeflour in bread production would lead ...
Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, ...