Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours

Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours

The aim of this work was to prepare a salty bread with the sponge dough technique incorporating 10, 15 and 20 % pea meal (HCh) to wheat meal (HT), and evaluate its effect in kneading and fermentation time in the doughs and analytical tests on breads (loss of moisture, bread weight, specific volume,...

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Библиографические подробности
Главные авторы:	Calvo Carrillo, María de la Concepción, López Méndez, Oliverio Xicoténcatl, Carranco Jáuregui, María Elena, Marines, Jared
Формат:	Online
Язык:	spa
Опубликовано:	Universidad de Sonora 2020
Online-ссылка:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227
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