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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Autores principales:	Calvo Carrillo, María de la Concepción, López Méndez, Oliverio Xicoténcatl, Carranco Jáuregui, María Elena, Marines, Jared
格式:	Online
語言:	spa
出版:	Universidad de Sonora 2020
在線閱讀:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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