Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate...

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Detalles Bibliográficos
Autor principal: Barakat, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065946/
https://www.ncbi.nlm.nih.gov/pubmed/33801774
http://dx.doi.org/10.3390/foods10040716

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065946/
https://www.ncbi.nlm.nih.gov/pubmed/33801774
http://dx.doi.org/10.3390/foods10040716

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