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,...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Online |
| Idioma: | spa |
| Publicat: |
Universidad de Sonora
2020
|
| Accés en línia: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Sigues el primer a deixar un comentari!
