The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the...

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Detalles Bibliográficos
Autores principales: Sun, Huaxing, Ju, Qian, Ma, Jie, Chen, Jincheng, Li, Yaoxi, Yuan, Yanqiu, Hu, Yayun, Fujita, Kaori, Luan, Guangzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766540/
https://www.ncbi.nlm.nih.gov/pubmed/31572591
http://dx.doi.org/10.1002/fsn3.1153

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766540/
https://www.ncbi.nlm.nih.gov/pubmed/31572591
http://dx.doi.org/10.1002/fsn3.1153

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