Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate

BACKGROUND: The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS: Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Br...

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Detalles Bibliográficos
Autores principales: Mahmoodi, Mohammad Reza, Mashayekh, Morteza, Entezari, Mohammad Hasan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3915471/
https://www.ncbi.nlm.nih.gov/pubmed/24554990

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3915471/
https://www.ncbi.nlm.nih.gov/pubmed/24554990

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