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,...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Online |
| Sprache: | spa |
| Veröffentlicht: |
Universidad de Sonora
2020
|
| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
