Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05–40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial condition...

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Detalles Bibliográficos
Autores principales: Bakare, Adegoke H., Osundahunsi, Oluwatooyin F., Olusanya, Joseph O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930501/
https://www.ncbi.nlm.nih.gov/pubmed/27386107
http://dx.doi.org/10.1002/fsn3.321

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930501/
https://www.ncbi.nlm.nih.gov/pubmed/27386107
http://dx.doi.org/10.1002/fsn3.321

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