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Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread

The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat–taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough s...

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Detalles Bibliográficos
Autores principales:	Abera, Gidmwork, Solomon, W.K., Bultosa, Geremew
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/PMC5448375/ https://www.ncbi.nlm.nih.gov/pubmed/28572954 http://dx.doi.org/10.1002/fsn3.444

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