Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

The rheological behavior and functional properties of doughs from bambara–wheat composite flour was investigated. Bambara–wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads pr...

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Detalles Bibliográficos
Autores principales: Erukainure, Ochuko L., Okafor, Jane N.C., Ogunji, Akinyele, Ukazu, Happiness, Okafor, Ebele N., Eboagwu, Ijeoma L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090649/
https://www.ncbi.nlm.nih.gov/pubmed/27826435
http://dx.doi.org/10.1002/fsn3.356

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090649/
https://www.ncbi.nlm.nih.gov/pubmed/27826435
http://dx.doi.org/10.1002/fsn3.356

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